Stuffed Peppers Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Roasted peppers
4 large red bell peppers, halved from stem to base, seeds and membranes removed
1 Tbsp. extra virgin olive oil, as needed
Fine salt and freshly ground black pepper, for sprinkling
Filling and Topping
1½ cups cooked rice
2 Tbsp. extra virgin olive oil
1 large yellow onion, chopped
½ tsp. fine salt, to taste
1 pint (2 cups) cherry tomatoes, halved or quartered if large
½ cup chopped fresh cilantro, plus more for garnish
4 cloves garlic, pressed or minced
1½ tsp. chili powder
1 tsp. ground cumin
1 can pinto beans, rinsed and drained (1½ cups)
Freshly ground black pepper, to taste
1 Tbsp. lime juice
4 oz. grated part-skim mozzarella or cheddar (can use vegan cheese) (about 1 cup)
Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of pesto, red salsa, sour cream
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Directions: |
Directions:To make Roasted Peppers: Preheat the oven to 425º.
Place the halved peppers in a large 9"x13" baking dish, or on a rimmed baking sheet lined with parchment paper. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Use your hands to rub the oil all over both sides of the peppers, then arrange them with the cut sides facing up.
Bake for 20-25 minutes, until the peppers are a little blistered around the edges and easily pierced through by a fork. Set aside. Leave the oven on for baking the peppers.
To make Filling and Topping: In a large skillet over medium heat, warm 2 tablespoons olive oil until shimmering. Add the onion and ½ teaspoon of the salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re lightly squishy, another 5 minutes or so.
Add the cilantro, garlic, chili powder and cumin. While stirring, cook until the garlic is fragrant, about 30-60 seconds.
Remove the pot from the heat and add the rice, beans, lime juice and about 10 twists of black pepper. Stir to combine, then season with additional salt (I usually add ¼ teaspoon) and black pepper, to taste.
To stuff the peppers, first pour off any excess juice pooled within the peppers. Then stuff each pepper generously with the rice mixture (if the peppers were truly large, you should have just the right amount of filling—if you have extra, save it to serve as a side dish). Top the peppers with the cheese.
Bake at 425º for 12-13 minutes, until the cheese is golden in spots. Serve warm with fresh cilantro leaves on top or any other garnishes of your choice. |
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Number Of
Servings: |
Number Of
Servings:4 to 6 main servings or 8 side dishes |
Preparation
Time: |
Preparation
Time:1 hour 40 minutes |
Personal
Notes: |
Personal
Notes: PREPARE IN ADVANCE: This dish is a bit time consuming, though it’s not difficult. You could make the rice in advance, and/or prep the peppers so they are ready to pop in the oven later. You could even assemble the peppers completely and refrigerate, covered, until you’re ready to bake (they will likely need a few extra minutes in the oven to warm through).
Leftovers keep well in the fridge, covered, for up to 4 days.
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