Serves :2

INGREDIENTS:

• 2 large red or green bell peppers
• 1 cup stewed tomatoes
• 1/3 cup brown rice
• 2 tbsp. hot water
• 2 green onions
• 8 ounces cooked black beans
• 1/4 tsp. crushed red pepper flakes

INSTRUCTIONS:

1. Discard seeds and membrane from the bell peppers. Place them cut-side down on a baking dish and cover. Bake at 375°F (190°C) for 15 minutes.
2. While the peppers are cooking, in a separate saucepan, combine stewed tomatoes, brown rice, and hot water. Cook the mixture for 15 minutes or until the rice is tender.
3. Thinly slice the green onions while the rice and tomatoes are cooking.
4. Stir in the cooked black beans, green onions, and crushed red pepper flakes into the tomato-rice mixture. Let it simmer for 10 minutes more.
5. Drain any liquid from the bell peppers after baking. Turn the peppers cut-side up.
6. Spoon the beans mixture evenly into the bell peppers.
7. Return the stuffed peppers to the oven and bake for an additional 5-10 minutes until the peppers are heated through.

ALLERGIES:

SF (Shellfish-Free)

GF (Gluten-Free)

DF (Dairy-Free)

EF (Egg-Free)

NF (Nut-Free)

V (Vegetarian)

Here are some variations of the stuffed peppers with black beans and rice recipe:

1. Tex-Mex Stuffed Peppers:

• Add cooked ground beef or turkey seasoned with Tex-Mex spices to the black bean mixture.
• Mix in some corn kernels, chopped jalapenos, and diced avocado for extra Tex-Mex flavors.
• Top the stuffed peppers with shredded cheddar cheese and bake until melted and bubbly.

2. Mediterranean Stuffed Peppers:

• Use quinoa instead of brown rice for a Mediterranean twist.
• Add diced artichoke hearts, Kalamata olives, and crumbled feta cheese to the black bean mixture.
• Sprinkle chopped fresh oregano and a drizzle of olive oil over the stuffed peppers before baking.

3. Italian Stuffed Peppers:

• Replace the black beans with cooked Italian sausage or ground turkey seasoned with Italian herbs.
• Mix in diced zucchini, cherry tomatoes, and shredded mozzarella cheese to the rice and meat mixture.
• Top the stuffed peppers with marinara sauce and a sprinkle of grated Parmesan cheese.

4. Vegan Stuffed Peppers:

• Omit the meat and use cooked quinoa or bulgur as the base.
• Add chopped mushrooms, diced carrots, and spinach to the black bean mixture.
• Drizzle a vegan cheese sauce or nutritional yeast over the stuffed peppers before baking.

5. Asian-Inspired Stuffed Peppers:

• Use cooked jasmine rice or sushi rice instead of brown rice.
• Stir-fry diced tofu or tempeh with soy sauce and ginger, then mix it with the black beans and rice.
• Add shredded cabbage, grated carrots, and chopped scallions to the filling.
• Drizzle the stuffed peppers with a sesame-soy sauce before serving.

6. Greek-Inspired Stuffed Peppers:

• Use cooked orzo pasta instead of brown rice for a Greek twist.
• Add chopped roasted red peppers, crumbled feta cheese, and Kalamata olives to the black bean mixture.
• Season with dried oregano, lemon zest, and a drizzle of extra virgin olive oil before baking.

7. Middle Eastern Stuffed Peppers:

• Replace the black beans with cooked chickpeas and quinoa for a Middle Eastern flair.
• Mix in diced eggplant, chopped tomatoes, and chopped fresh mint to the filling.
• Sprinkle with ground cumin, ground coriander, and a pinch of sumac before baking.

8. Southwest Stuffed Peppers:

• Use cooked brown rice mixed with cooked corn kernels and diced green chilies for a Southwestern touch.
• Add diced roasted sweet potatoes, black olives, and shredded pepper jack cheese to the black bean mixture.
• Drizzle with a chipotle-lime dressing before serving.

9. Indian Spiced Stuffed Peppers:

• Use cooked basmati rice and mix in cooked lentils or chickpeas with Indian spices like garam masala, turmeric, and cumin.
• Add diced tomatoes, chopped spinach, and a splash of coconut milk to the filling.
• Garnish with chopped fresh cilantro and a dollop of yogurt before serving.

10. Cajun Stuffed Peppers:

• Replace the black beans with cooked Andouille sausage or smoked sausage, and mix in diced bell peppers and celery.
• Season with Cajun spices like paprika, cayenne pepper, and thyme.
• Top the stuffed peppers with a drizzle of hot sauce before serving.