Parents for Healthy Kids ask if you are sick of the chilly, dark weather yet? Well, put a little southwestern spice into your dinner, and imagine you’re on a sunny vacation.  If so, try this for dinner tonight:

Southwest Stuffed Peppers

All your favorite parts of a veggie burrito but with a different shell.

Ingredients:

• 1 cup long grain white rice
• 1¼ teaspoons iodized salt, divided, plus additional to taste
• ¼ teaspoon ground cumin
• ¼ teaspoon crushed red pepper
• ¼ teaspoon chili powder
• 3 bell peppers, halved and seeded
• 2 tablespoons canola oil
• 1 teaspoon ground black pepper, plus additional to taste
• 2 tablespoons coconut oil
• 1 clove garlic, minced
• ½ yellow onion, diced
• 2 jalapeños, seeded and diced
• 1 zucchini, diced
• ½ cup button mushrooms, diced
• ½ cup cherry tomatoes, quartered
• 2 tablespoons chopped cilantro
• ½ cup black beans
• ½ cup frozen sweet corn
• 1 lime, juiced
• 1 avocado, sliced

Directions:

1. Heat grill to medium-high heat.
2. Bring 2 cups of water to a boil. Add rice, ¼ teaspoon salt, remaining seasonings and return to a boil. Reduce heat, cover and simmer for 18 minutes.
3. Season peppers with oil and remaining salt and pepper. Grill for 4 minutes each side.
4. Meanwhile, heat oil in a large skillet, sauté garlic, onions, jalapeños, zucchini, and mushrooms for 5 minutes.
5. Add rice, tomatoes, cilantro, beans, and corn. Sauté for 5 minutes, season to taste with salt, pepper and lime juice.
6. Scoop rice filling into grilled peppers and top with sliced avocado.

TIP: For a spicier dish, use poblano peppers if available.

Recipe courtesy of the ALDI test kitchen. Visit ALDI.us for more kid-friendly recipes!