When one of the ladies in our Junior Medical Auxiliary has a baby, the rest of us make and take them dinners for about a month after the baby is born. One of my friends had her baby about a month ago so now it’s my turn to take dinner and I thought I would make stuffed peppers. To respect the families dietary needs I made them vegetarian and gluten free and they were delicious!
I used black beans for protein and used brown rice instead of a boxed Mexican blend. I added flavor with spices and fresh cilantro and added a small amount of homemade salsa for an extra delicious flavor.
Start by sauteing half a diced onion in a little oil over medium heat. Once it starts getting a little translucent add in some minced garlic and saute just a minute more.
While this is cooking, fill a large pot with water and let this come to a boil while you cook the inside mixture.
Open a can of black beans and drain them, you can rinse the beans if you’d like but it’s not necessary.
Add the beans to the skillet with the onion and stir around.
Add in the cumin and a little salt and pepper. If you want a little heat, add in a little chili powder. Give it a stir so all the beans are covered.
Slightly mash the beans with a fork until they’re to the consistency you like, I did about half mashed and left half whole.
Add in the chopped cilantro…
and then a little bit of salsa.
Then add in the cup of cooked brown rice.
Give the whole mixture a stir and then taste to make sure the flavor if where it should be.
The water on the stove should be boiling by now so grab the bell peppers and cut them in half and clean them out.
Add them to the boiling water and let them cook for just about 2 minutes. This helps take some of the bite out of the peppers and then allows them to bake a little quicker later on. But this step is also not required, you can leave the peppers how they are and stuff them raw, then stick them into the oven to bake.
Once the peppers are done set them in a baking dish or on a plate and then you can start stuffing them.
Add in the mixture evenly to each pepper half.
These can be refrigerated if needed at this point, or they can go straight into a 350* preheated oven. Add some cheese on top first and then bake for about 20-30 minutes. If you already blanched the peppers it’ll take more like 15-20 minutes, but if you didn’t blanch the peppers it will be more like 30-35 minutes in the oven.
The cheese will be hot and bubbly when they’re done and the pepper will be soft and wilting around the edges (and you would be able to see this if I had remembered to take a picture of the finished peppers, but I definitely forgot and rushed them over to my friends house while they were still hot). Remove from the oven and let cool a few minutes, then eat up!
You won’t even miss the meat in these stuffed peppers because they’re so delicious! Enjoy!
- 2 Bell Peppers, sliced in half and cleaned
- 1/2 Onion, diced
- 2 cloves of Garlic, minced
- 1 can Black Beans, drained
- 1 teaspoon Cumin
- salt/pepper to taste
- 1 cup cooked Brown Rice
- 1/2 cup Salsa
- 1/2 cup shredded Mexican Cheese
- Bring a large pot of water to a boil and blanch the peppers, let them boil just a minute or two then remove and set aside.
- Heat a little oil over medium heat and saute the onion, 2-3 minutes. Add in the minced garlic, 1 min.
- Add in can of black beans, cumin, salt/pepper and toss to cover.
- Take a fork and mash about half the beans, then add in the cilantro, salsa and the rice. Stir to mix and let heat through, about 2 minutes.
- Taste and adjust if necessary.
- Divide the mixture and fill each pepper. Then cover mixture with shredded cheese.
- Bake for about 20-30 minutes or until the cheese is melted, and the peppers are soft and wilting.