This is a family favorite and I have served this for several of our Meatless Monday dinners. I always make a bit more of the stuffing than I need so I can have it as a side dish the next day.
Makes four stuffed peppers, with a bit of left over stuffing to enjoy on the side
- 2 cups cooked brown rice
- 1 Tbs kosher salt
- 4 large bell peppers with tops, seeds, and all membranes removed (I like to use red for the color, but use any color pepper you like)
- 1 Tbs olive oil
- 1 cup chopped white or yellow onion
- 3 cloves minced garlic
- 1 can black beans (15 oz), drained and rinsed in a colander
- 1 can Rotel Diced Tomatoes & Green Chilies (get the real stuff; it’s worth it!)
- 1 tsp chili powder (I always like to use chipotle powder, but any kind will work)
- 1 tsp garlic salt
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1 package shredded Mexican cheese (8 oz), divided in half
- Cook brown rice according to package directions and set aside. Because of length of time it takes to cook, I like to do this part first while I prep the rest of the ingredients.
- Preheat oven to 350 degrees F.
- Boil a large pot of water and add 1 Tbs salt; boil peppers for 4 minutes, or until softened. Drain peppers and set aside.
- Heat olive oil in medium skillet over medium heat; cook and stir onion for 5 minutes and then add minced garlic and cook another 5 minutes, continuously stirring until all are soft and transparent.
- In a large bowl, add cooked rice, black beans, tomatoes, and cooked onion and garlic mixture.
- In a separate small bowl, mix chili powder, garlic salt, cumin, salt, and stir until mixed. Add this to larger bowl with rice mixture and stir evenly.
- Gently fold 1/2 of the Mexican cheese into the rice mixture. Spoon rice mixture into each bell pepper until full. Place peppers in a 9×9-inch baking dish. Put other half of Mexican cheese on top of stuffed peppers
- Bake in preheated oven for about 30 minutes.
I hope you enjoy this recipe as much as I do. Let me know your thoughts and any modifications you try.