Weekly Recipe
Black Bean Stuffed Peppers
6 large bell peppers (any color)
2 cans (15 oz each) black beans, drained and rinsed
1 cup cooked rice
1 cup corn (fresh, frozen, or canned)
1 can (14.5 oz) diced tomatoes
1 medium onion, diced
2 cloves garlic, minced
1 cup shredded Mexican cheese blend
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon oregano
1 teaspoon salt
1/4 teaspoon black pepper
Optional toppings: sour cream, cilantro, lime wedges, avocado
1. Preheat oven to 375°F.
2. Cut peppers in half lengthwise, remove seeds and membranes. Place in a baking dish.
3. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
4. Add garlic and cook for another minute.
5. Add black beans, corn, diced tomatoes, cooked rice, chili powder, cumin, paprika, oregano, salt, and pepper. Stir to combine and cook for 5 minutes.
6. Fill each pepper half with the bean mixture.
7. Cover baking dish with foil and bake for 35 minutes.
8. Remove foil, top peppers with shredded cheese, and bake uncovered for an additional 10 minutes until cheese is melted and bubbly.
Makes 12 pepper halves (6 servings).
Notes:
• Can be made ahead and refrigerated before baking
• Freezes well before adding cheese
• For softer peppers, parboil them for 3-5 minutes before stuffing
• Can substitute quinoa for rice
• Add diced jalapeños for extra heat