|Southwest Black Bean Stuffed Peppers- A little messy but a lot of YUM!|
Southwest Black Bean Stuffed PeppersThis is a great all veggie meal. Add a green salad as a side and you are ready for Meatless Monday.
|Beans, corn and tomatoes simmering.|
2 cups water
1 cup brown rice
2 tsp olive oil
2 Tbsp olive oil
1 medium onion, chopped
2 large cloves garlic, minced
1 can of black beans, undrained
1 can of diced tomatoes
1 can of whole corn kernels
1 Jalapeno or hot banana pepper, chopped and deseeded
1 Tbsp cumin
1 Tbsp chili powder
1 tsp salt
1 tsp pepper
2 Tbsp red wine vinegar
4 large green peppers, halved and seeded.
Bring water and 2 tsp olive oil to a boil in a saucepan. Add rice to boiling water. Cover the pot and turn heat to low. Allow to simmer untouched for 35 minutes.
Meanwhile, heat olive oil in a large pan over medium heat. Add onion and garlic and cook for about 5-6 minutes or until veggies are soft. Add the black beans, tomatoes and corn. Stir to blend. Add hot pepper and all seasonings. Add vinegar. Cook all over medium heat for about 10-12 minutes to allow flavors to blend. As the veggies cook a little liquid will be produced. When the rice is finished, add it to the veggie mix and stir to combine. Remove from heat.
|All lined up ready for the oven.|
Preheat oven to 350 degrees. Line the green peppers, open side up, in a 9x13 pan. Spoon rice/veggie mix into the peppers. Heap the filling up slightly as it will compress as it cooks. Continue until all the peppers are full. Tightly cover the pan with aluminum foil. Place pan in oven and bake for 35-40 minutes or until the peppers are softened. I do not like them totally soft. I like a little crunch, but if you like them cooked more add a few more minutes. Removed from oven and plate. These go great with a nice green salad!