Mexican Stuffed Zucchini Boats

4 large Zucchini, baby
1 cup White Rice, long grain, cooked
1.5 cup Goya Black Beans
1 cup Salsa
.5 cup kernels Yellow Sweet Corn, Frozen
150 gram(s) bell pepper, red, sweet, raw
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
1 tsp Chili powder
2 tsp Cumin powder (by WOMACKFAM5)
1 tbsp Cilantro, dried
1 cup, shredded Cheddar Cheese
.25 serving jalepeno, pepper, fresh (1 pepper =1serving) (by TONYAINPROGRESS)
1.5 tbsp Olive Oil

Add more or less jalepenio pepper to taste.

Preheat oven to 400 degrees. Spray rectangle pan with pam. Cut zucchinis lengthwise and remove seeds. Take 1/2 tablespoon olive oil and lightly brush on zucchinis. Put 1 tablespoon olive oil in fry pan and saute peppers and onion. Then add rice, beans, corn and stir. Add chili powder and cumin. Cook for 5 minutes. Add Cilantro to mixture. Spoon mixture into zucchini halves. Put half of shredded cheese over top. Cover and bake for 25 minutes. Remove cover and add rest of cheese. Bake another 5 minutes or till cheese is starting to brown. Let cool slightly and serve.

Serving Size: 8 stuffed zucchini halves (cut lengthwise)

Number of Servings: 1

Recipe submitted by SparkPeople user JUNEBERN.