Black Bean Stuffed Peppers
Black Bean Stuffed Peppers
Servings
4-6
servingsPrep time
20
minutesCooking time
40
minutesThese stuffed peppers are so filling and perfect for dinner! Filled with black beans and topped with Good Foods Chunky Guacamole, this recipe puts a southwest twist to your traditional recipe! Thank you to our friends over at Best of Vegan for this yummy idea.
Ingredients
4 bell peppers (any color)
2 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
1 green chili pepper (optional)
1 can black beans, drained and rinsed
1 1/2 cups cooked white rice
1 teaspoon cumin
1/2 teaspoon chili powder
Salt and pepper, to taste
1 lime, the juice
1/4 cup chopped fresh cilantro
1 cup vegan cheese shreds (optional)
- To serve:
1 tub of Good Foods Chunky Guacamole
Lime wedges
Fresh cilantro
Red chili flakes (optional)
Directions
- Preheat the oven to 375°F (190°C).
- Slice the peppers in half (lengthwise) and remove the seeds and membranes, then place the peppers in a large baking tray.
- In a large skillet, heat the olive oil over medium heat. Add the onion, garlic and chili pepper and sauté until the onion is translucent, about 5 minutes.
- Add the black beans, cooked rice, cumin, chili powder, salt, and pepper to the skillet. Cook for an additional 5 minutes, or until the mixture is heated through.
- Stir in the chopped cilantro, lime juice and vegan cheese shreds.
- Stuff each bell pepper with the black bean and rice mixture.
- Bake for 35-40 minutes, or until the bell peppers are tender.
- Top each pepper with a dollop of chunky guacamole, fresh cilantro, and chili flakes and serve with lime wedges and more chunky guacamole (the more, the
better!) - Enjoy!
