Veggie-Stuffed Bell Peppers

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 zucchini, diced
• 1 cup cooked brown rice
• 1 can diced tomatoes, drained
• 1 can black beans, rinsed and drained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the bell peppers in a baking dish.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
3. Add zucchini to the skillet and cook for another 5 minutes.
4. Stir in cooked brown rice, diced tomatoes, black beans, chili powder, cumin, salt, and pepper. Cook for an additional 5 minutes, stirring occasionally.
5. Spoon the mixture into the bell peppers, pressing down gently to fill them completely.
6. If desired, sprinkle shredded cheddar cheese on top of each stuffed pepper.
7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.
8. Garnish with fresh cilantro before serving.