This recipe does not contain any rice but you can add some cooked rice or quinoa or couscous, if you wish. Some recipes steam or boil the bell peppers for few minutes before stuffing and baking the peppers. You can use orange, yellow, red or green bell peppers or mix them up to make it more colorful.
Ingredients:
4 medium green bell peppers, tops cut off , seeds removed
1 medium onion, finely chopped
3 cloves garlic, minced
1 large jalapeno pepper, minced
1/2 of 15 oz can of petite diced tomatoes
1 cup black beans, cooked
1/2 cup corn
3/4 cup mushrooms, chopped (any kind, I used button mushrooms)
1 tbsp curry powder (optional)
1/2 tbsp cayenne pepper
Salt, to taste
1/2 tsp black pepper powder
1/4 cup fresh basil, finely chopped
1/2 cup shredded jalapeno cheese, for garnish
1 tbsp olive oil
Cooking spray, to grease baking dish
Method:
Heat olive oil in a pan over medium heat. Add onion, garlic, and jalapeno pepper and cook for 4-5 minutes or until soft. Stir in the tomatoes and cook until most of the liquid has evaporated.
Stir in the black beans and corn. Add the chopped mushrooms and sauté well. Now, add some salt, cayenne pepper and curry powder . Mix well until all the vegetables and spices blend together. Set aside.
Preheat oven to 375°F. Grease the baking dish using cooking spray.
Scoop the stuffing into the peppers and place them on the baking dish. Garnish each bell pepper with basil and jalapeno cheese on top. Bake for 45-50 minutes until the peppers get cooked and the top of the stuffed peppers are brown. Serve each stuffed pepper with some marinara sauce or spicy salsa. Enjoy!!
Makes 4 servings.