Stuffed Peppers with Beans & Rice

 Stuffed Peppers with Beans & Rice

(Serves 4-6)

Great way to use up leftover rice and beans!

 

4    peppers-variety of colors if you wish
1     Tbs. extra virgin olive oil
¾    cup onion, chopped finely
2     clove garlic minced
½    cup green pepper, chopped
½    cup corn
1 ½      tsp chili powder
1     tsp oregano
1         tsp sea salt
1 ½      cup chopped tomatoes or a  (15 oz. can)
½    cup precooked red chili beans or pinto beans
2     cups precooked brown rice (long or short variety)
Optional: 6 slices of your favorite cheese
1.      Preheat oven to 375 degrees.
2.      Trim ½” off top of peppers and clean out seeds and white membranes.  Trim bottoms if necessary so peppers can stand upright, being careful not to cut a hole through the bottom.  Place in baking pan cut side down, spray with olive oil (see oil section) or brush with olive oil and bake at 375 degrees for 15 minutes.  Cool peppers before stuffing.
3.      In a medium sized frying pan, sauté onion and garlic for 2-3 minutes on medium heat.  Add green pepper, corn, chili, oregano and salt. Sauté for an additional 2-3 minutes.
4.      Add tomatoes, precooked beans and simmer for a few minutes until flavors blend.  Add precooked rice and mix well.
5.      Stuff each pepper to the top and if you wish add a slice of cheese. Bake uncovered for 15 minutes. If you have more stuffing than you need you can just heat and serve this mixture without peppers!
Bites of Insight:  Short grain brown rice will make sweeter and stickier rice.  Long grain rice is better for pilafs. Either one is good in this recipe. Most whole grains double in volume when they are cooked. So if you want two cups of cooked rice start with one cup of rice and 2 cups of water. See Amber Waves of Grain for more information on cooking whole grains.
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