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1
Preheat oven to 350 degrees F. Spray or grease an 8x8 baking dish.
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2
Carefully cut tops off of the peppers and remove seeds.
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3
For Halloween, carve cute faces into the pepper wall if desired (see photo).
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4
Reserve the tops as well.
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5
Set the peppers and tops aside.
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6
Cook the microwave rice according to package instructions or use 2 cups of leftover cooked rice.
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7
When its done allow it to cool.
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8
Add cool rice into a large mixing bowl.
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9
Add in the rinsed and drained black beans.
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10
In a dry saute pan over medium heat, toast chopped walnuts.
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11
It only takes a few minutes, just until they brown a little bit and start to smell toasty.
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12
Remove walnuts from pan and add them to the bowl with the rice mixture.
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13
Wipe out the pan.
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14
Add 2 teaspoons of olive oil and swirl to coat.
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15
Add in the diced carrots and saute them for 2 to 3 minutes.
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16
Add in the diced zucchini.
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17
Cook 2 to 3 minutes more.
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18
Add this into the rice mixture.
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19
To the mixture in the large bowl, add the crumbled goat cheese, the chopped parsley, and the Italian dressing.
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20
Add salt and pepper to taste.
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21
Stir to combine.
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22
Using a spoon or scoop, stuff the peppers full of the mixture.
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23
Place the stuffed peppers in the baking dish.
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24
Keep the top part of the pepper off.
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25
Bake stuffed peppers at 350 degrees F for 20 minutes.
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26
Remove from oven, place pepper caps on top and return to oven.
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27
Bake an additional 30 minutes or until done.
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28
Peppers will sag and the tops will be browned when done.
