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Delicious Stuffed Bell Peppers Recipe

Chef Lance
Today, we make a delicious stuffed bell peppers recipe that will wow your taste buds!
This super simple, super easy dish will make you the weeknight meal hero, creating a delicious and satisfying weeknight dinner.
Happy cooking!
Large Chef Tongs = http://tinyurl.com/LargeChefTongs
Cooking Blender = http://tinyurl.com/CookingBlenderPC
Mix-N-Chop Tool = http://tinyurl.com/Mix-N-ChopChef
MicroPlane = https://amzn.to/3ItTZan
Rice Cooker = https://amzn.to/3VtqZrl
Deli Containers = https://youtu.be/nX37LHJ9XEY
Digital Thermometer = https://amzn.to/43EAEgw
5-qt Non-Stick Saute Pan = https://tinyurl.com/5-qt-NonStickSautePan
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Print Recipe
Course Main Course, Vegetarian
Cuisine American
Servings 3 peppers
Calories 320 kcal

Equipment

  • 1 MicroPlane https://amzn.to/3ItTZan
  • 1 5-qt Non-Stick Sauté Pan https://tinyurl.com/5-qt-NonStickSautePan
  • 1 Rice cooker https://amzn.to/3VtqZrl

Ingredients
  

  • 3 each Bell peppers any color
  • 2 cup Cooked rice long or medium grain
  • 1 can 15.5 oz can black beans drained and rinsed
  • 1 Tbsp Cooking oil I use clarified butter
  • 1/2 cup Yellow onion diced
  • 1 tsp minced garlic I use one squeeze garlic paste from tube
  • 2 each Roma tomatoes diced
  • 1 each Jalapeno pepper seeded and diced
  • 1/4 cup Cilantro leaves minced
  • 3/4 tsp cumin
  • 3/4 tsp chili powder
  • 3/4 cup water

Instructions
 

  • Preheat oven to 375 degrees.
  • Cook rice according to package directions in rice cooker (or stovetop).
  • Wash the bell peppers, then remove the tops, seeds, and membranes. You may have to remove part of the bottom so the pepper stands up straight, being careful not to cut a hole in the bottom.
  • Place peppers, cut side up, in a loaf pan.
  • Heat oil in a medium skillet over medium heat.
  • Add garlic, onion, and jalapeno. Cook for 5 minutes over medium heat, stirring frequently, until onion is translucent.
  • Add rice, black beans, tomato, cilantro, cumin, and chili powder. Continue to cook while stirring for another 3-4 minutes. Remove from heat.
  • Divide the rice and bean filling between the peppers.
  • Pour ¼ cup water in the bottom of the loaf pan. Cover the pan with foil and bake for 30 minutes.
  • After 30 minutes, check that the peppers are getting tender. Remove foil and bake an additional 15 minutes.
  • MicroPlane fresh parmesan cheese over the top of the peppers and serve warm.

Video

Keyword Black bean, Rice, Stuffed Bell Peppers