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Hi everyone. 

I just wanted to share a recipe with you that I put together last night.

It was very easy and came together fairly quickly in case you are looking for something to have for a school night. The rice can be made ahead of time.

As much as I love to cook, sometimes I just don’t know what to cook for dinner and I need a few changes from the usual favorites.

I had previously posted my traditional stuffed pepper recipe with ground beef on the blog (September 20, 2015); but for this recipe I changed the beef to black beans.

Very good for my vegetarian members too.

Give it a try and let me know what you think.

Have fun cooking and enjoy!

Until my next post, make every day a celebration!

Stay well,

Diane

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Stuffed Peppers with Rice and Beans

Ingredients:

2 cans black beans, rinsed and drained

1 medium onion –sliced

3 garlic cloves –minced

5 bell peppers- whole

3 TBSP olive oil

2-3 cans “no salt” 8 oz. tomato sauce … (3 cans will make it juicier)

2 cups cooked brown rice – (follow package directions)

1 TBSP Italian seasoning

4 TBSP plus of grated cheese

8 oz. of shredded mozzarella cheese

Salt and pepper

Directions:

• Cut the tops from 5 green peppers; discard the seeds and the membranes
• Dice the tops in pieces for the rice filling – set aside
• Cook the whole green peppers, uncovered in boiling water for about 6 minutes; invert to drain well
• Start to prepare the rice in either a steamer or stovetop
• In another saucepan over medium low heat, add the olive oil
• Allow the oil to heat up for a few minutes and then add the diced peppers and onions, a pinch of salt and cook for approx. 7 minutes stirring occasionally to soften
• Add the minced garlic to the peppers and onions and cook for 1 more minute
• Add the 2 cans of black beans, rinsed and drained – cook 1 minute
• Add the 2-3 cans of tomato sauce, Italian seasoning, salt, pepper and 2 TBSP of grated cheese
• Allow this to cook on a lower temperature for 15-20 minutes with the cover ON until the sauce is done
• Add the cooked rice, mix well and add the remaining grated cheese
• Stuff the peppers with this mixture and top with additional grated cheese and mozzarella cheese
• Bake at 350 degrees for 15 minutes to melt the cheese then serve

Depending on the size of your peppers, you will have leftover filling for a quick lunch the next day.