Eat Real. Eat Good.

Stuffed Peppers, beans and rice

Mmmm, yummy and versatile, stuffed peppers are quite a treat.

Ingredients

  • vegetable stock
  • brown rice
  • spices
  • black beans, canned or cooked
  • kidney beans, canned or cooked
  • onion
  • green bell pepper
  • carrot
  • tomato
  • spinach
  • garlic
  • cilantro

Preparation

  1. In a big cast iron skillet, saute onion, garlic, green bell pepper, shredded spinach, shredded carrot, and anything else you like (except for tomatoes) in a little olive oil until they're tender.
  2. Add vegetable stock and brown rice, and some spices (I use a Latino blend we got for a gift from The Spice Shop.) cover and simmer. If you need to, add water. If it's too much liquid, leave the lid off.
  3. When the rice is done, add a can of rinsed drained black beans and a can of rinsed drained kidney beans. Then I add a big chopped tomato or a can of diced tomatoes or a can of tomato sauce, and some chopped fresh cilantro.
  4. Spoon into hollowed out bell peppers. Brush the peppers with olive oil and bake at 350 until the peppers look the way you want them. Garnish with shredded cheese if desired.