Mexican Black Bean Stuffed Peppers



Source: Our Happy Mess | Makes: 4 peppers | Time: 1 hr


Changes: used diced tomatoes with chilis; used jalapeno pepper jack


Ingredients

4 bell peppers seeded and halved lengthwise (I used yellow peppers because they were the firmest the market had at the time)

1/2 cup uncooked quinoa rice blend

1 tbsp Tubby Olive cilantro & roasted onion infused EVO

1/2 medium yellow onion chopped

1/4 tsp chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/2 tsp oregano

1/4 tsp paprika

1/4 tsp cumin

14 oz can black #beans, rinsed and drained

14 oz can diced #tomatoes with chilis, drained a bit

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

2 tbsp cilantro chopped, plus more for garnish

2 cups grated Boar's Head jalapeno pepper jack cheese (1 cup filling, 1 cup topping)


Instructions

Preheat the oven to 400 F. Grease a 9 x 13 inch baking dish with olive oil.


Cut the peppers in half from top to bottom, stem and seed them. Place cut side up in the prepared baking dish.


Cook the rice and quinoa blend according to package directions.


In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened and beginning to brown, about 5 minutes.


Stir in the chilli powder, garlic powder, onion powder, oregano, paprika, and cumin and cook for an additional minute.


Add the beans, tomatoes, salt and pepper, and stir to combine. Cook for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed. Remove the pan from the heat.


Stir in the quinoa rice blend.


Add 1 cup of the cheese and 2 tablespoons chopped cilantro and stir to combine.


Divide the filling between the 8 pepper halves.


Sprinkle with the remaining cup of cheese and cover the dish with foil.


Bake in the preheated oven for 30-40 minutes until the peppers are tender. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.


Sprinkle with chopped cilantro and serve.

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