Stuffed peppers are probably one of my favourite things to eat. They are so flavorful and the peppers gets so sweet and tender – they’re perfect. They also make the ideal vegetarian meal for Meatless Monday. You can stuff peppers in a variety of ways with all sorts of different flavors, you can stuff them with meat such as ground beef or ground turkey, or you can stuff them with vegetables and different types of rice such as arborio rice or brown rice.
I remember when I was little, my Mom would always order stuffed tomatoes or stuffed peppers at little tavernas while we were vacationing over the summer in Greece. The smells and the colours were beautiful and I would always ask to try a little bit. It’s interesting how a first experience with a type of food can really shape the way we feel about it. When I think of Stuffed Peppers I think of little tavernas on the beach and the stray cats that would tickle my legs under the table as I was eating the delicious food and taking in all the sights, sounds and smells.
These stuffed peppers I’m sharing today seem to be more Mexican inspired than Greek inspired, but soon enough I’ll be sharing a recipe for Greek Stuffed Peppers.
Stuffed Peppers (serves 4)
Recipe Source: The Fresh Fridge
4 bell peppers
½ cup uncooked long grain rice
1 19 oz can Black Beans, drained and rinse
½ cup grated cheddar cheese
1 cup salsa
¼ cup hot sauce
1 tsp chili powder
½ tsp cumin powder
Preheat oven to 350 degrees.
Wash bell peppers and cut off the tops, removing the membrane and seeds.
For the filling, in a large bowl, mix all remaining ingredients together. Spoon the filling into the bell peppers and place on a baking dish. Put the tops of the peppers back on and cook for 30-35 minutes or until filling is cooked and rice is soft.
I hope you enjoy these stuffed pepper as much as my whole family did! Have a great Meatless Monday everyone.
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