Rice and Bean Stuffed Peppers

These rice and bean stuffed peppers are a great make-ahead lunch or dinner, that packs well for school or work! PLUS,

There’s something about stuffed vegetables that I just absolutely adore. Stuffed peppers, stuffed cabbage, stuffed artichokes, I love them all. Stuffed peppers are something I particularly enjoy making because 1. they’re so easy to put together in 30 minutes or less and 2. they’re extremely versatile. Whether you’re making them vegetarian with beans, lentils or tofu or loading them up with ground beef, turkey or chicken for a meat-lover, they’re equally satisfying.

Last summer I trying growing bell peppers in my little garden. Before you ouu and ahh, let me tell you, I only got one tiny pepper all summer long. It was a very cute pepper though but a little bit of a let down. I’ll definitely be researching a little more about pepper-growing for next year. The star of my garden this year is hands down the brussels sprouts – they are HUGE. I can’t wait for them to be ready to eat by the end of September!

You will need:

bell peppers

brown rice

kidney beans

onions

tomato paste

spices + salt

Avocado cilantro sauce (recipe below)

Rice and Bean Stuffed Peppers

Ingredients:

  • 3 bell peppers
  • 3/4 cup dry brown rice
  • 1 cup kidney beans (or bean of choice), drained and rinsed
  • 1/2 onion, diced
  • 2 tbsp lime juice
  • 2 tbsp tomato paste
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • cayenne to taste
  • salt to taste

Avocado Cilantro sauce:

  • 1/2 cup cilantro
  • 2 avocados
  • juice of 1 lime
  • 1-2 tbsp full-fat yogurt

Directions:

  1. Cook rice: Place 3/4 cup dry brown rice in a pot with 1 1/2 cups of water. Bring to a boil and simmer until cooked.
  2. Make rice and bean mixture: Once rice is cooked, add kidney beans, diced onion, lime juice, tomato paste, smoked paprika, cumin, cayenne and salt to taste.
  3. Preheat oven to 350F degrees. Slice 3 bell peppers in half, removing seeds and any white pieces, and place in a baking dish. Fill halved peppers with the rice and bean mixture. Cover baking dish with foil paper and bake for 15-20 minutes or until peppers are tender.
  4. Make Avocado cilantro sauce: Place cilantro, avocados, lime juice and yogurt in a food processor or blender. Blend until smooth and serve with stuffed peppers. Enjoy!

happy cooking,

Sarah

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