After many days of decadent food and lots of meat, I was feeling something lighter. Although traditionally, stuffed bell peppers aren’t light, this veggie version is! Chock full of veggies and flavor, these make a wonderful dinner.
The Kroger’s near me sell these great bags of bell peppers, with 2 colored peppers and 2 – 4 green peppers, and they’re only $4. Making recipes like this reasonable; because honestly, if I had to pay $4 a pepper for the sweet bell peppers… well I’m not entirely sure I would ever make this!
Stuffed Bell Pepper
A few things… first, this made us enough stuffing to stuff 6 large peppers pretty easily. Secondly, adding some coup cream and cheese to the mixture would be a lovely (albeit unnecessary) addition. And finally, these are wonderful served with guacamole!
2 tsp olive oil
½ bunch cilantro, chopped
½ medium onion, chunked
1 small green bell pepper, chopped
2-4 cloves garlic
¼ – ½ tsp cumin
¼ – ½ tsp coriander
1 Tbs tomato paste
1 c rice (I used brown rice)
2 ¼ c water
1 can black beans, drained and rinsed
2/3 c frozen corn
4 sweet bell peppers
1 c cheddar cheese
½ onion, minced
1 Tbs olive oil
1 hot pepper
2 Tbs tomato paste
1 can diced tomatoes, with juice
4 cloves garlic
½ bunch cilantro
Dash cumin, coriander, red pepper
1 – 1 ½ c water
For stiffing: Combine olive oil, cilantro, onion, pepper and garlic in medium pot and sauté over medium heat for 5 – 10 minutes. Add all remaining ingredients to the pot, cover and bring to a boil. Let cook, covered, until rice is done and water is gone.
While rice is cooking, put all sauce ingredients in a food processor and pulse until everything is completely pureed and combine. Pour into large sauce pan and allow too cook down a bit.
Pre-heat oven to 425°.
Cut off the tops from 4 bell peppers (the colored bell peppers work best, as they seem to cook a bit faster) and remove the seeds and ribs from the interior of the pepper. Stuff with the rice mixture, top each pepper with a ¼ c of cheese, set peppers into a 9”x9”x2” pan, and pour sauce over the peppers.
Bake for 45 – 55 minutes. Allow to cool for at least 5 minutes before serving.