Stuffed Green Peppers
Makes 4 servings
Ingredients
- 4 large green bell peppers
- 1 onion, chopped
- 1 cup cooked rice
- 1 can beans, drained and rinsed
- 1 can diced tomatoes
- 2 cloves garlic, crushed, thinly sliced, or finely minced
- 2 teaspoons chili powder, cumin or other savory spice
- 1 teaspoon dried oregano, thyme, or other herb
- 1/4 cup olive oil (or other neutral oil)
- Salt, to taste
- Black pepper, to taste
- Shredded cheese (optional)
Directions
- Preheat oven to 350º Fahrenheit and arrange a rack in the middle of the oven.
- Prepare the peppers. Cut around the stem in a circle and remove the top, stem, seeds, and any loose membrane.
- Blanche the peppers. Bring a large pot of salted water to a boil. When the water boils, carefully place green bell peppers in the water until skin is slightly softened, 3 to 4 minutes. With tongs, remove from water and set to dry on a paper towel.
- Prepare the filling. Heat a tablespoon of oil in a saucepan over medium heat. Stir in onion and cook until onions are softened and transparent, 5 to 10 minutes.
- While onions are cooking, combine three tablespoons oil, cooked rice, drained and rinsed beans, and diced tomatoes in a large bowl. Add in spices and cheese (if using) and mix to combine. Add salt and pepper to taste. Stir in cooked onions.
- Spoon mixture into each bell pepper. Arrange bell peppers in a baking tray, standing up if possible. If using cheese, sprinkle cheese on top.
- Bake in oven for about 30 minutes.