I’ve been trying to force myself back onto the health kick so here is my first healthy recipe in probably at least a month and it also happens to be really delicious and easy. I went sparingly on the taco seasoning but feel free to add more if you like your food a little spicy.
Southwestern Vegetarian Stuffed Peppers
4 Green bell peppers
2 Cups cooked brown rice
1/2 yellow onion
2 Cloves of minced garlic
1 15 oz can of black beans
1 28oz can whole peeled San Marzano tomatoes
1 Tbsp Olive oil
1 tsp taco seasoning (see below)
1 tsp Kosher salt
1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. cayenne
1/4 tsp. dried oregano
1/2 tsp. paprika
2 tsp. cumin
1 tsp. kosher salt
1/4 tsp crushed red pepper (add more or less depending on how much heat you want)
1/2 tsp black pepper
1/4 cup bread crumbs
Preheat oven to 425°. Cook your brown rice as directed (I used an instant boil-in bag). Strain and set aside.
In a medium to large saucepan, add olive oil and heat on medium heat. Add onions and garlic and saute until translucent.
Reduce the heat to low. Chop the whole canned tomatoes and add to the onions and garlic. Reserve the liquid and set aside. Drain the canned black beans and add to the mixture.
Mix together all of the ingredients for the taco seasoning. This will make more than you need, but great to keep in a jar in the spice drawer for future uses. Add 1 tsp of the taco seasoning, salt and pepper to the bean mixture. Mix in the rice and remove from heat.
Chop off the tops of the bell peppers and scoop out the insides. Be sure to rinse removing the seeds. Add the rice and bean filling to the peppers and place in a shallow glass baking dish. Cover with foil and bake about 40-45 minutes, or until the peppers are getting tender and wrinkly. Remove and serve.
If you would like, heat the reserved tomato sauce and season with salt and pepper to taste to serve with the peppers.