Pinto Bean and Rice Stuffed Zucchini

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Shredded cheese - 1/2 cup
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Red bell pepper - 1, diced
• Garlic - 2 cloves, minced
• Onion - 1 small, diced
• Cooked rice - 1 cup
• Cooked pinto beans - 1 cup
• Zucchini - 4 medium-sized

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the seeds and flesh, leaving a hollow shell. Set aside.
3. In a large skillet, heat some olive oil over medium heat. Add the diced onion, minced garlic, and diced red bell pepper. Cook until softened, about 5 minutes.
4. Add the cooked pinto beans, cooked rice, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine and cook for another 2-3 minutes.
5. Fill each hollowed zucchini shell with the pinto bean and rice mixture. Place the stuffed zucchinis in a baking dish.
6. Sprinkle shredded cheese over the top of each stuffed zucchini.
7. Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes, or until the zucchinis are tender and the cheese is melted and bubbly.
9. Garnish with fresh chopped cilantro before serving.