Pinto Bean and Rice Stuffed Zucchini

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

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and carefully scoop out the seeds and flesh, leaving a hollow shell. Set the zucchini shells aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 5 minutes.
4. Stir in the diced red bell pepper and cook for an additional 2 minutes until it begins to soften.
5. 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.
6. Fill each hollowed zucchini shell generously with the pinto bean and rice mixture, pressing lightly to pack it in.
7. Place the stuffed zucchinis in a baking dish, standing them upright if possible.
8. Sprinkle shredded cheese evenly over the top of each stuffed zucchini.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
10. 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.
11. Garnish with fresh chopped cilantro before serving.