Stuffed Peppers
A quick and complete meal, all in a pepper? Yep.
Equipment
- 9x13 baking dish
- Mixing bowl
- Spoon
Ingredients
- 6 bell peppers vary the color, if able
- 4 cups whole grain rice, cooked I used (2) bags of Seeds of Change Brown Rice with Chia and Kale, steamer bags
- 16 oz. retried beans, canned I used Simple Truth
- 14.5 oz. fire roasted tomatoes, canned
- 8 oz. Frontera’s enchilada sauce packet
- 1 cup+ Mexican cheese, shredded
- To taste salt + pepper
- Optional sour cream for topping
Instructions
- Wash bell peppers. Slice off the tops, remove seeds and inner piece- You may have to rinse the inside out to get all those little seeds. Place peppers in a casserole dish, or any oven-safe baking dish.
- Microwave the rice bags, or cook whole grain rice (4 C cooked for recipe).
- In a medium bowl, add 1 can refried beans, the cooked rice, 3/4 can of fire roasted tomatoes, and 3/4 packet of sauce (~ 6 oz.). Stir stir stir.
- Evenly spoon the mixture into each pepper.
- Add one spoonful (~ 1 Tbsp.) of fire roasted tomatoes on top of each pepper. Add one spoonful (~ 1 Tbsp.) enchilada sauce on top of each pepper. (Use up all of remaining tomatoes and sauce.)
- Sprinkle one big ole pinch (~2 Tbsp.) of shredded cheese to the top of each pepper. More won’t hurt — Add another big ole pinch if you want!
- Add salt & pepper to taste. If prepping, cover and refrigerate.
- Preheat oven to 350F, bake for 20-25 minutes. Add time as needed. They're fully cooked and could be eaten cold and raw, you just want it to be warmed all the way through and the cheese to melt. Cut one in half to check if they are fully warmed.
- Knife and fork it, add sour cream, more cheese, or hot sauce if you please. ENJOY! *To reheat, microwave or place back in oven (350F for 12 minutes)!
Notes
If you are in a rush, you can mix all in a bowl and skip step 5. This just changes the texture of the finished product, still tastes the same.
Tried this recipe?Let us know how it was!