Black Beans Rice Stuffed Peppers

Black Beans Rice Stuffed Peppers

Black Beans Rice Stuffed Peppers. Nutritious, delicious, really a meal in one!

I felt like trying something new and saw some stuffed peppers somewhere and thought “hey, that’s what I’ll make!”

As usual, I looked up a variety of recipes and decided what ingredients would work for us and put the whole thing together. Cooking really is more art than science.

I must say they turned out fantastic. I served them with baked tomatoes and it was a hit!

Read on to find out how to make the peppers and check out my blog on baked tomatoes to see how we put those together. Now for the peppers….

Black Beans Rice Stuffed Peppers

This is a relatively simple meal and one you could serve with a simple salad, corn on the cob or as a meal all by themselves. The black beans gives them extra protein and the rice makes them filling and satisfying.

The cool thing is you can make them up early and cook them later when your guests come over. No fuss entertaining with most of the mess already cleaned up.

What you’ll need for your Black Beans Rice Stuffed Peppers

• 4 good sized Red Peppers
• 1 c cooked rice (cooked in veggie broth)

  

• 2-3  mushrooms, sliced
• 1/2 medium onion, diced
• 2 cloves of garlic, chopped fine
• 1 c black beans, rinsed and drained
• 1/2 canned corn

  

• 8-10 black olives, sliced fine
• 1/2 vegan sour cream
• 1/2 c Daiya cheese or other shredded cheese of your choice
• 1/4 c Nutritional yeast
• 1 t cumin
• 2 t oregano
• Salt and pepper to taste

How to make Black Beans Rice Stuffed Peppers

1. Preheat oven for 20 minutes before you are ready to cook. 425°
2. Wash peppers, cut off the top and clean the inside out. Leave whole
3. Cook your rice as per directions, any kind of rice will do

   

4. Rinse and drain black beans
5. Saute chopped onions and garlic in a little oil until onions are transparent, remove from heat and place in bowl
6. Saute the chopped mushrooms, add a bit of salt and pepper, remove from heat and place in bowl
7. Add in rice, beans, corn and mix up well
8. Add in spices, sour cream, daiya cheese, nutritional yeast and chopped olives
9. Mix all together, taste and add salt, pepper and additional spices as needed

   

10. Fill each pepper to the top completely. Left over filling can be used for a burrito the next day!

    

11. Place peppers in a pan and cook in preheated oven for 30 minutes or until done
12. Remove from oven, serve with accompaniments of your choice

    

Bon Appetit!