Everyone knows those nights when you haven’t gone to the market and decide to make due, right? Tonight was one of those nights. I had a surplus of bell peppers because my plants are going crazy and basically only canned goods. I am also trying to convince my family that being a weekday vegetarian isn’t hard at all. Stuffed bell peppers is what came of the night.
- 6 Large Bell Peppers
- 1/2 small Onion, diced
- 1 Garlic Clove, diced
- 2 tbsp olive oil
- 1 cup of Rice
- 2 cups Water
- 1 cup Chicken or Vegetable Broth
- 1 can of Beans (white or black)
- 1 small can Diced Tomatoes
- 1 tsp Salt
- 1/2 tsp Chili Powder
- Cilantro to garnish
To Prepare Rice:
Heat Olive Oil, Onions, Garlic and Salt in sauté pan. Sweat until lightly browned on medium heat. Add Rice and mix until rice is slightly translucent. Add Tomatoes, Water, Broth and Chili Powder. Stir ingredients together and bring to a boil. Reduce heat to simmer and cover for 20-25 minutes until rice is tender. Stir occasionally as rice may stick.
To Prepare Bell Peppers:
Cut out the stem of the bell pepper and clean out seeds and membrane as best possible while keeping pepper intact. Place in a pot of boiling water for 3-5 minutes until peppers start to become tender. Remove from heat and rinse with cold water to make handling easier.
Once rice is done, drain and rinse beans and add to rice. (I used white because that is what we had, I would have preferred black beans). Then take rice and bean mix and stuff bell peppers. Place in a small casserole dish to prevent peppers from falling over in oven. Bake at 450F for 12-15 minutes. Remove and serve.
I served mine with avocado, tomatoes, hot sauce, and sour cream. Cheese can also be stuffed into the pepper, but we were out! Get creative! Use what you like and take out what you don’t!