Who doesn’t love stuffed peppers? These individually portioned all-in-one meals can be catered to each person’s liking. This recipe is a flavorful meatless-alternative for a tasty way to enjoy this classic comfort food.
- 1 tablespoon salt plus 1 teaspoon, divided
- 4 large bell peppers, seeds, membranes and tops removed
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cups cooked brown rice
- 1 can black beans, rinsed and drained
- 3 small tomatoes, chopped
- 1 cup corn kernels (thawed if frozen)
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 3/4 cup shredded Mexican blend cheese.
- 1 can chopped ripe olives
- 4 fresh basil leaves, thinly sliced
- 3 cloves garlic, minced
- 1/2 teaspoon black pepper
- 3/4 cup spaghetti sauce
Step 1: Preheat the oven to 350 degrees Fahrenheit.
Step 2: Bring a large pot of water and 1 tablespoon salt to a boil. Cook the bell peppers in the boiling water until slightly softened, about 3 to 4 minutes. Drain and set aside.
Step 3: Heat the olive oil over medium heat. Add the onion to the oil, and stir until softened and transparent, about 5 to 10 minutes.
Step 4: Mix together the rice, black beans, tomatoes, corn, onion, cheese, olives and basil leaves. Gently fold in chili powder, cumin, garlic, black pepper, salt and spaghetti sauce.
Step 5: Spoon the mixture into the bell peppers, and arrange them in a 9” × 9” baking dish. Bake in the oven for about 30 minutes.
Step 6: Serve immediately.
This dish is best served hot with a side of Mexican rice or quinoa. Use the hashtag #DKMCrecipes to share your dishes and let us know other recipes you would like to try.