A simple and savory dish. Less than 10-ingredients, stuffed peppers with smoky seasonings! A hearty, healthy, plant-based meal.
- MEXICAN RICE
- 1 15-ounce can of black beans or 1.5 cups black beans
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 green bell pepper (chopped)
- 1 red bell pepper (chopped) + 3 red bell peppers (halved)
- 1 cup organic corn
- 2 celery stalks (chopped)
- 1 cup brown rice (dried) + 2 cups vegetable stock or water
- 1 tablespoon Mexican chili powder
- 2 tsp smoked paprika
- 2 tsp cumin
- 2 tsp coriander
- 1 tablespoon nutritional yeast (optional)
- Salt & Pepper
- TOPPINGS (optional)l
- 1 ripe avocado, sliced
- Fresh lime juice
- Cilantro, chopped
- Add brown rice and vegetable stock to a saucepan and bring to a boil over high heat. Once boiling, reduce heat, cover, and simmer until all liquid is absorbed and rice is cooked – about 20 minutes.
- Heat skillet to medium high temperature and sauté onion, garlic, chopped bell peppers, celery, corn and black beans – about 10 minutes.
- Then add remaining ingredients – rice, chili powder, paprika, cumin, and coriander. Mix to thoroughly combine then taste and adjust seasonings accordingly, adding salt, pepper, or more spices as desired.
- Generously stuff halved red peppers with Mexican rice mixture until all peppers are full.
- Serve as is or bake at 350 degrees for 15-20 minutes covered or until peppers are soft and slightly golden brown.
- Serve with desired toppings (listed above) or as is. Best when fresh, though leftovers keep covered in the refrigerator for 3 days. Reheat in a 350 degree oven until warmed through – about 20 minutes.
- Category: Entree
- Cuisine: Vegan, Gluten-Free
- Serving Size: 1
- Calories: 179
- Fat: 6.2g
- Carbohydrates: 26.5g
- Fiber: 10.7g
- Protein: 8.3g
- Cholesterol: 0g