Stuffed Peppers
This mash up of different recipes creates a whole dinner plate in one dish. And it's simple to make, too.
Stuffed Peppers
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Course: Dinner
Cuisine: American, Latin American
Keyword: Gluten-Free, Vegetarian
Servings: 6
Calories: 314kcal
Author: Chef Bill Collins

Ingredients

  • 1 cup rice
  • 6 red peppers (medium sized)
  • 2 tablespoons olive oil
  • 1 onion (peeled and chopped)
  • 2 garlic cloves (peeled and minced)
  • 1 tomato (cored and chopped)
  • 1 can black beans (14.5 ounces, drained)
  • ¼ cup cilantro (finely chopped)
  • 1 teaspoon smoked paprika
  • ½ teaspoon cumin
  • teaspoon Tabasco (2 dashes/optional)
  • ¾ cup cheddar cheese (3 ounces, grated. Or other cheeses, including mozzarella or gouda)
  • salt
  • pepper

Instructions

  • Preheat the broiler, with the rack on the 2nd highest level. Place the other rack on the 2ndlowest level. Set aside 2 sheet pans, and place a sheet of parchment paper over one of them
  • Cook the rice, per the instructions on the package. You can do this up to one day ahead
  • Cut the peppers in half, lengthwise, and remove the core and seeds. Place the peppers in a bowl, and add 1 tablespoon of olive oil, and sprinkle with salt and pepper. With your hands, mix until there’s a thin layer of oil on the peppers. Place the pepper, cut side up, on the sheet pan without the parchment. Broil for 5-10 minutes, or until the peppers are a little blistered around the edges and easily pierced through with a paring knife or a fork. Set aside. You can do this up to 2 days ahead
  • Reduce the heat in the oven to 450°
  • Place a medium-sized saucepan over a medium heat. When it’s hot, add the remaining tablespoon of olive oil, then add the onion. Cook for 5 minutes, stirring occasionally, or until the onion starts to soften. Add the garlic, and cook for 30 seconds, or until it becomes fragrant
  • Add the tomato, then the beans. Bring this to a slight simmer, and add the cilantro, smoked paprika, cumin, and Tabasco. Season to taste with salt and pepper
  • Combine the bean mixture with the rice, and spoon it into the prepared rep peppers. Place these onto the parchment-covered sheet pan, and place on the lower rack in the oven. Bake for 8-10 minutes, or until the mixture is heated through and the cheese has melted
  • Serve immediately
Nutrition Facts
Stuffed Peppers
Serving Size
 
6 g
Amount per Serving
Calories
314
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
5
g
Cholesterol
 
14
mg
5
%
Sodium
 
104
mg
5
%
Potassium
 
549
mg
16
%
Carbohydrates
 
46
g
15
%
Fiber
 
7
g
29
%
Sugar
 
7
g
8
%
Protein
 
11
g
22
%
Vitamin A
 
4253
IU
85
%
Vitamin C
 
158
mg
192
%
Calcium
 
141
mg
14
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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