Bad Yogi Chef: Stuffed Peppers
Mexican Food. It’s a funny thing, because it’s always the same ingredients, just in a different order. Some items can be more complicated (enchiladas!), while some are so easy (chips & salsa). Today, we’re making stuffed peppers! Doesn’t that sound intimidating and difficult? Spoiler alert: it’s one of the easiest meals I know how to make. It’s only 1 notch up from chips and salsa.
The other great thing about Mexican food is that it’s always delicious, but it can be very heavy and not always the healthiest for you. This is a protein-packed vegetarian meal (can be made meaty with the addition of ground beef or turkey!) that is so tasty, filling, and – dare I say it – pretty healthy for you. My favorite thing about this meal is that it’s a meal in itself – no need for sides or extras (unless you want a few tortilla chips on the side… which sounds like a great idea).
So grab your best fiesta playlist and your favorite beer, and let’s get cooking!
What You’ll Need
- Baking Pan (I use a 9×9 glass baking pan, but anything will work. Even a larger pot would be fine as long as it’s oven-safe.)
- Mixing Bowl
- Medium Pot (or rice cooker if you have one)
- Cutting Board
- 4 bell peppers (whatever color is on sale)
- 2 cups of rice (boil in a bag is great if you don’t want to mess with it)
- 1 can black beans
- 1 can Rotel or 1 cup of your favorite salsa
- Optional toppings: Cheese, cilantro, jalapeños
- Preheat the oven to 400*. Start cooking rice according to package.
- Cut the top off of each bell pepper, set aside. Think of the top as the “lid” as you cut. Then cut out the seeds and center of the bell pepper. Place 1″ of water in the bottom of your pan and put the peppers in the pan. Pop them in the oven. This just helps soften them.
- Open and rinse your black beans and place in mixing bowl. Add Rotel or salsa. Add in rice once it’s cooked and mix all 3 together.
- Remove peppers from the oven, and stuff with mixture. Dump out water from baking pan.
- Add little tops to peppers and allow to bake for 15-20 minutes, or until the peppers are soft and all mixture is heated.
- Garnish with cilantro, jalepeno, cheese, or more salsa to your hearts content!
Seriously, these little peppers are easy. If you want to sub quinoa for rice, go for it. Want to add meat? Do it. Like chickpeas better than black beans? You do you. This can be mixed up so many ways, so just use what you’ve got and I bet it will be delicious! Enjoy!
Like this? Check out more Bad Yogi Chef recipes here!