Grilled Green Peppers Stuffed With Black Beans And Rice Food

BLACK BEAN STUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F.
• In large bowl, mix all ingredients except bell peppers and cheddar cheese.
• Add salt and pepper to taste.
• Cut top of bell peppers, clean the inside and rinse well.
• Stuff with mixture and sprinkle cheddar cheese on top of each bell pepper.
• Add 1/2 cup water to shallow baking dish.
• Add bell peppers and cook for 30 minutes or until peppers are tender.

GRILLED BLACK BEAN- AND RICE-STUFFED PEPPERS

Steps:

• Heat coals or gas grill for direct heat. Cut three 18x12-inch pieces heavy-duty foil. Spray with cooking spray.
• Mix beans, rice, onions, 1/4 cup cilantro, the oil, lime juice, garlic and salt. Place 2 bell pepper halves on one side of each foil piece. Fill with bean mixture.
• Fold foil over peppers so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets over medium heat 15 to 20 minutes or until peppers are tender. Place packets on serving platter. Cut large X across top of each packet; fold back foil. Sprinkle with tomato and additional cilantro.

BLACK BEAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Remove tops from peppers and scrape out membranes and seeds. Set aside.
• Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute.
• Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans. Add in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.
• Evenly fill the four prepared peppers with the rice and black bean mixture and set inside a baking dish. Top each pepper with a 1/4 cup of cheese. Bake in preheated oven for 30-40 minutes until peppers have softened and cheese is melted. Enjoy!

BLACK BEAN STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour water into a 9x13-inch baking dish.
• Stir cream cheese in a bowl until smooth. Fold brown rice, spinach, diced tomatoes with green chiles, black beans, minced onion, cumin, and oregano into the cream cheese until evenly mixed.
• Halve bell peppers lengthwise. Remove and discard stem, seeds, and membranes.
• Fill each pepper half with about 3/4 cup of rice mixture; arrange into baking dish. Sprinkle cheese evenly over stuffed pepper halves.
• Bake in preheated oven until peppers are tender, 35 to 45 minutes.

RICE AND BEANS STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cook the rice according to package instructions.
• Cut the tops off of the peppers, but only discard the stem. Chop up the top piece of the pepper and set aside.
• Remove the inside seeds and white parts from the large part of the pepper.
• Heat olive oil in a large skillet over medium-low heat. Add the garlic, onion, and chopped up pepper pieces and saute until softened, about 3-4 minutes.
• Add the cooked rice, black beans, and corn to the onion mixture. Stir well to combine.
• Spoon the bean and rice mixture into the peppers.
• Place the stuffed peppers into a baking dish large enough to hold all of the peppers.
• Sprinkle about a tablespoon of shredded cheese over each stuffed pepper (optional).
• Add enough water to fill the pan ¼ inch up the inside of the dish.
• Bake for 25 minutes.

SOUTHWEST VEGETARIAN STUFFED PEPPERS

Steps:

• Preheat oven to 400 degrees F.
• Cut ¼-inch from tops of bell peppers and remove the stem, ribs and seeds.
• Fill a large baking dish with 1/2-inch of water.
• Place peppers cut-side down in the water and bake for 20 minutes.
• Heat oil in a 12-inch skillet over medium-high heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 30 seconds. Add corn, beans, diced tomatoes, green onions, chili powder, cumin, salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
• Remove skillet from heat and stir in rice, 1 cup cheese, and cilantro. Stir to combine. Taste and add additional seasonings, if needed.
• Remove peppers from oven and drain water from dish. Divide the mixture evenly between the peppers, then top with remaining cheese. Return to oven for 10-15 more minutes, until peppers are tender and cheese is melted.
• Store leftover peppers in the refrigerator, covered for 4-5 days.

SIMPLE BEANS AND RICE STUFFED BELL PEPPERS

Steps:

• Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
• Preheat oven to 350 degrees.
• Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
• Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
• Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
• Bake for 40 - 50 minutes, until peppers are tender.
• Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
• Prep time doesn't include time to make the beans and rice - 25 minutes.

SOUTHWESTERN STUFFED BELL PEPPERS

Steps:

• Preheat the oven to 350°F.
• Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
• Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
• Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.

VEGETARIAN RICE AND CHEDDAR STUFFED PEPPERS

Steps:

• Gather the ingredients.
• Cut the peppers in half lengthwise. Remove the seeds and membranes while keeping the peppers and stems intact.
• Place the peppers in a large saucepan of salted water .
• Bring to a boil and cook for about 5 to 10 minutes, or until just tender.
• Drain and reserve the cooking liquid.
• In a medium saucepan, combine the rice with 1 1/2 cups of the water and 1/2 teaspoon of kosher salt.
• Place the saucepan over medium-high heat and bring to a boil.
• Reduce the heat to low, cover the pan, and simmer for about 15 to 19 minutes, or until the rice is tender.
• Remove the rice from the heat and let it stand for 5 minutes without removing the cover.
• Fluff with a fork.
• Heat the butter in a skillet over medium-low heat.
• Add the onion and cook until softened and translucent.
• Add the remaining 3/4 cup of water and the cheddar cheese.
• Stir until smooth and well blended.
• Remove from the heat and add the rice. Season to taste with salt and pepper.
• Add the chopped parsley and stir to blend.
• Pour about 1 1/2 cups of the liquid from cooking the peppers into a deep skillet or saute pan. Place a rack in the pan and bring the liquid to a simmer.
• Fill each of the pepper halves with the rice mixture.
• Arrange the filled peppers on the rack.
• Cover the pan and simmer the peppers for about 15 minutes.