Some people groan when they hear the phrase vegetarian meal. They think salads and weird stuff like tofu. Well a meatless meal can be so stuffed full of stuff you don’t even miss the meat! It can be spicy, robust, filling and even … a little manly.
Your cooks LOVE to stuff our dinners with meat – just take a look at yesterday’s meal. But at least once, maybe twice a week we try to make vegetarian meals. Why? Because meat is expensive and vegetables are tasty and secretly good for you.
Tonight, we have black bean and tomato stuffed peppers.
First things first: We want some fresh, firm peppers. We chose green, but really any color will due. Keep in mind if you are on a budget green are consistently the cheapest and taste pretty damn good. I originally bought my peppers on Sunday, but they pooped out and I had to make a bonus trip to the grocery store (not Wegmans) to buy new, fresh peppers.
To get things started, get two cups of water boiling (cover it for faster cooking time). When there’s a rolling boil, add one cup rice and cover. We tried something new this time around and let me tell you Internet, it worked awesomely. We added hot sauce, chili powder and cayenne pepper to the water before adding the rice. Spiciness.
Cook the rice until there is no more water in the pot and the rice is a touch sticky. When the rice is done, mix it with one drained can of diced tomatoes (or fresh if you have them), one drained can of black beans, cilantro and some hot sauce. We like Cholula and Sriracha.
This mix is incredibly versatile. We use it in our veggie black bean burritos, something that we will be cooking for you soon.
NOW TO THE PEPPERS.
Along with choosing your favorite color of pepper, there are also some options on how to prepare them. Some recipes tell you to boil them first. Your cooks didn’t do that … we wanted a touch of crunch. Some recipes tell you to cut them lengthwise, so you have two shallow halves. But nah, not for us.
We want two, big, overflowing, really stuffed, man-sized peppers. If your are nodding your head intently, wash those puppies up, slice off the tops and clean ’em out.
Stuff them full of your goodness mixture and pop them in the oven for 30 minutes at 350 degrees. We also threw in a little change at the end – we topped the peppers with cheese for a little somethin’ somethin’ extra.
A last minute suggestion was to add a touch of tomato sauce to the mixture if you want a little more moisture. Cheers!
Makes 2 servings with filling left over
- 2 bell peppers, green or red is preferred
- 1 cup rice, uncooked
- 1 tsp.chili powder
- 1 tsp. cayenne pepper
- hot sauce to taste
- 1 – 14.5 ounce can diced tomatoes, drained
- 1 – 14.5 ounce can black beans, drained
- additional hot sauce to taste
Preheat oven to 350 degrees.
Bring two cups of water to a boil in a covered saucepan. Once water is boiling, add one cup rice, chili powder, cayenne pepper and hot sauce. Reduce heat to low and cook for 20 minutes, or until all the liquid is absorbed.
While rice cooks, wash and dry bell peppers. Cut off the tops. Remove seeds and set aside.
In a large bowl, combined cooked rice with beans, tomatoes and hot sauce to taste. Fill peppers with rice mixture and bake for 30 minutes, or until tender. Top immediately with cheese and serve.