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Vegetarian Stuffed Green Peppers
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Cheesy black bean and rice-stuffed peppers with tomato sauce, seasoned with your favorite herbs and spices. A delicious and versatile way to enjoy leftover rice, topped with your cheese of choice.
Ingredients:
  • 1 cup uncooked white rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 tablespoon chili powder
  • 4 green bell peppers
  • 16 slices Swiss cheese
  • 1 (15 ounce) can tomato sauce
Instructions:
  • Preheat oven to a toasty 400 degrees F (200 degrees C).
  • Simply bring 2 cups of water to a boil in a saucepan. Stir in rice, cover, and simmer gently for 20 minutes.
  • Mix cooked rice with black beans and a hint of chili powder. Prep the peppers by cutting off the tops, removing the ribs and seeds. Stuff about 2 tablespoons of the rice and bean mix into each pepper, layering with a slice of cheese until filled.
  • Roast in a hot oven until peppers are tender, approximately 45 minutes.
  • Heat tomato sauce in a small saucepan on low to medium heat. Slice peppers in half, top with tomato sauce, and enjoy.

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