BLACK BEAN STUFFED PEPPERS
Stuffed
peppers easy to prepare, filled with protein-rich quinoa and many Mexican
flavors.
Ingredients
- 1 tsp cumin
- 1/2 tsp garlic salt
- 2 cloves garlic minced
- 4 Bell Peppers any color, I used red and green
- 1/2 cup onion diced
- 1 cup shredded Mexican cheese
- 1 TB butter or olive oil
- 3/4 cup salsa
- 1/4 cup cilantro chopped
- 1/2 tsp chili powder
- 1 15 oz can black beans, drained and rinsed
- 1 cup cooked rice I used brown rice
Instructions
First, Preheat
the oven to 350 degrees.
Then, Remove
the peppers and scrape the membranes and pips. Put aside.
Melt the
butter in a skillet over medium heat and add the onions. Cook until tender,
about 5 minutes. Add the garlic and cook another 1 minute.
Stir in
black beans, cumin, chili powder and garlic salt. Using a fork, mash about half
of the black beans. Add coriander and salsa and cook another 2 minutes. Remove
from heat and stir in cooked rice.
Fill the
four peppers evenly with the mixture of rice and black beans and place them in
a baking dish. Garnish each pepper with 1/4 cup of cheese. Bake in preheated
oven for 30 to 40 minutes until peppers have softened and cheese has melted.
Happy Cooking Time.
