Cooking Instructions:

Preheat your oven to 375°F (190°C). Begin by rinsing the wild rice under cold water, then cook it according to package instructions using vegetable broth instead of water for added flavor.

While the rice cooks, prepare the bell peppers by cutting the tops off and removing the seeds and membranes. Lightly brush the outside of the peppers with olive oil and place them upright in a baking dish.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent. Then, add the diced zucchini and corn, cooking for an additional 3-4 minutes until the vegetables are tender.

Once the wild rice is cooked, combine it with the sautéed vegetables, black beans, cumin, smoked paprika, salt, and pepper in a large bowl. Mix well to guarantee all ingredients are evenly distributed.

Spoon the wild rice mixture into each bell pepper, packing it down gently. If desired, top each pepper with shredded cheese. Cover the baking dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender and the cheese is melted and bubbly.

Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro if desired.

For an extra tip, you can customize your stuffed peppers by incorporating different grains like quinoa or farro, or adding spices and herbs that you enjoy. Feel free to experiment with various toppings, such as avocado slices or a drizzle of salsa, to elevate the flavors even further.

These stuffed peppers are also great for meal prep; simply store any leftovers in the fridge for a quick and healthy meal throughout the week!