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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!
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Stuffed Peppers with Rice and Beans
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
- 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.