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Pinto Bean and Rice Stuffed Zucchini
Dive into the vibrant flavors of these Pinto Bean and Rice Stuffed Zucchini, where tender zucchini shells cradle a savory filling of pinto beans, fluffy rice, and a medley of spices. This dish is not only a feast for the eyes but also a healthy vegetarian option bursting with nutrients. Originating from the heart of Mexican cuisine, stuffed vegetables were traditionally a way to make the most of seasonal harvests, creating a delightful harmony between the earthiness of beans and the freshness of zucchini. Whether served as a main dish or a hearty side, these stuffed zucchinis are sure to impress your family and friends!
Ingredients
- Zucchini
- 4 medium-sized, halved lengthwise
- Cooked pinto beans
- 1 can (15 oz), drained and rinsed
- Cooked rice
- 1 cup
- Red bell pepper
- 1, diced
- Onion
- 1 small, diced
- Garlic
- 2 cloves, minced
- Olive oil
- 2 tablespoons
- Cumin
- 1 teaspoon
- Chili powder
- 1 teaspoon
- Salt
- to taste
- Black pepper
- to taste
- Shredded cheese
- 1 cup (cheddar or mexican blend)
- Fresh cilantro
- 1/4 cup, chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- Cut the zucchinis in half lengthwise and carefully scoop out the seeds and flesh, leaving a hollow shell. Set the zucchini shells aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 5 minutes.
- Stir in the diced red bell pepper and cook for an additional 2 minutes until it begins to soften.
- Add the cooked pinto beans, cooked rice, cumin, chili powder, salt, and black pepper to the skillet. Mix well to combine and allow to cook for another 2-3 minutes, letting the flavors meld together.
- Fill each hollowed zucchini shell generously with the pinto bean and rice mixture, pressing lightly to pack it in.
- Place the stuffed zucchinis in a baking dish, standing them upright if possible.
- Sprinkle shredded cheese evenly over the top of each stuffed zucchini.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 10-15 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
- Garnish with fresh chopped cilantro before serving.
Tips
- For added flavor, consider drizzling the stuffed zucchini with a squeeze of lime juice before serving.
- Feel free to customize the filling by adding corn, diced tomatoes, or even quinoa for a unique twist.
- If you prefer a bit of heat, add jalapeños or a dash of hot sauce to the filling.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 40 minutes Calories: 280 Fat: 12g Carbs: 36g Protein: 10g Sodium: 450mg Sugar: 3g
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