– With a Latin Flare –
Southwest Stuffed Bell Peppers
servings
4
prep time
15 Mins.
Cook time
30 Mins.
Ingredients
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Directions
1. In a large non-stick pot over medium-high heat, add brown rice and onion. Cook for 5 minutes until the onion begins to soften and become translucent.
2. Add the tomatoes, 2 cups of water, and chili powder to rice. Cover, lower heat to a simmer and let cook until water is absorbed.
3. Preheat the oven to 350 degrees F (176 degrees C).
4. While rice is cooking, cut tops off of bell peppers and remove seeds. Place the peppers in a large pot of boiling water. Let boil until the peppers become light green and soft. Remove from water and place the peppers in a small pan.
5. Place beans in a non-stick pan, add taco seasoning, and 3 tablespoons of water. Mix well, and add cooked rice mixture. Continue to cook until beans are warm.
6. Scoop rice and bean mixture into bell peppers. Place them n the oven for 10 minutes. Remove from the oven and top with your favorite taco sauce or salsa.
Recipe adapted from: https://plantbasedonabudget.com/southwest-stuffed-bell-peppers/