Stuffed Peppers with Rice and Beans

Equipment

• Sauté Pan
• Boiling Pot

Ingredients

• 5 bell peppers red, green or yellow
• 1 cup brown rice dry
• ½ cup black beans cooked
• ½ onion medium, chopped
• 2 cloves garlic minced
• 2 tomatoes medium, chopped
• ½ cup cheddar cheese shredded – optional
• 1 TBSP olive oil

Seasonings

• ½ tsp salt
• 2 tsp chili powder
• 1 tsp oregano
• 1 tsp cumin
• ¼ cup cilantro
• 1 TBSP lime juice freshly squeezed

Instructions

1. Preheat oven to 350﮲ degrees F.
2. Cut each pepper in half lengthwise and remove the seeds. Place the peppers on a sheet tray in the oven and bake for 10 minutes.
3. In a medium pot, add water and rice and bring to a boil. Once boiling, reduce to a simmer and cover. Cook for 30 minutes, or until water absorbs. Pro tip: use leftover rice to speed up the process.
4. Heat oil in a sauté pan over medium high heat. Sauté onions and garlic, until onions are translucent. Lower heat to medium and add tomatoes and black beans. Stir frequently until most of the liquid evaporates.
5. Fold bean mixture into rice. Add remaining salt, cilantro, lime juice, and half of the cheese (optional).
6. Fill each pepper with rice mixture. Top peppers with cheese (optional) and broil until brown.

Notes

This recipe was adapted from Culinary Medicine**serving size is 1/2 bell pepper

Nutrition

Calories: 137kcal | Carbohydrates: 21.5g | Protein: 4.6g | Fat: 4.2g | Saturated Fat: 1.6g | Cholesterol: 6mg | Sodium: 161mg | Potassium: 278mg | Fiber: 3.1g | Sugar: 2.4g | Calcium: 66mg | Iron: 1mg