Stuffed Bell Peppers

 

Stuffed Bell Peppers are a remarkably easy, potentially healthy, and always tasty go-to for weeknight dinners. 

Make a cup of rice (whatever kind you like) separately in a rice cooker or pot and let it cool a little. 

Preheat your oven to 400 degrees. Heat a large pan over medium to medium-high heat.

Meanwhile, finely mince a clove or two of garlic, dice some onion (1/4-1/2 a white or yellow), and optionally dice jalapeño or serrano or two (removing the seeds and stem). Sauté the vegetables until soft, then add a can of drained and rinsed beans (black, pinto or kidney) and a can of diced fire roasted tomatoes (to raise the spice level use diced tomatoes mixed with hatch or green chiles). 

Season well with salt and pepper and give everything a good stir. Bring to a simmer, stirring often. 

Once bubbling, remove from heat and stir in rice. If the rice won’t fit in the pot, use a large mixing bowl and mix well. 

Cut at least 2 bell peppers roughly in half as shown in the picture (2 will not have stems). Remove the seeds and as much of the white interior as possible without piercing the peppers. Fill each pepper with the rice and bean mix. There should be enough of the mixture for at least 4 bell peppers. 

Place the peppers in one or more casserole dish. Add a 1/4 of water to the bottom of each dish. Place in the oven for 30 minutes. Remove from the oven and top with shredded cheese of choice (pepper Jack, cheddar, or a combination), and return to the oven for another 10-15 minutes or until the cheese is bubbling. 

Remove the peppers from the oven and serve on top of a good salsa. The one pictured is an avocado salsa - I will hopefully remember to post a recipe for that as well.