Green Rice Stuffed Peppers
Serves: 2-4 servings
This dinner can be made in 30 minutes!
  • 2 bell peppers, sliced in half and seeded
  • 3 Tablespoons olive oil
  • salt and pepper to taste
  • 1 teaspoon cumin
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  • 1 Tablespoon olive oil
  • 1 red onion, chopped
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 1 15oz can black beans
  • salt and pepper to taste
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  • 1 cup brown MinuteĀ® Rice
  • ½ cup cilantro, cleaned
  • 1 Tablespoon olive oil
  • 2 cloves garlic
  • 2 Tablespoons water
  • 2 Tablespoons fresh lemon or lime juice
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  • 2 plum tomatoes, diced
  • 2 green onions, chopped (optional)
  • shredded cheddar cheese (optional)
  • sour cream (optional)
  1. Preheat oven to 400.
  2. Roasting peppers: Toss the pepper halves in olive oil, cumin, salt and pepper. Place cut side down on a baking sheet and roast for 15-20 minutes, until the skin is beginning to blister. Remove from oven and place skin side down in a pyrex (or a cast iron skillet). Lower oven temperature to 350.
  3. Cilantro rice: Prepare MinuteĀ® Rice according to instructions. While the rice is cooking, place in a food processor the cilantro, olive oil, garlic, water and lemon juice. Blend until fully processed and a glorious bright green! When rice is fully cooked, pour cilantro sauce into the pot and recover for 5-10 minutes to give the rice time to absorb.
  4. Beans (also where you would add ground meat): Saute the red onion, cumin, chili powder, salt and pepper in the olive oil until soft. Add black beans and heat through.
  5. Building the stuffed peppers: Layer the chopped tomato, black beans and green rice in the roasted pepper halves. If topping with cheddar, sprinkle on here. (This is where you would freeze them for another day!) Place in the oven for 15 minutes or until heated through. Top with sour cream, green onions or other toppings of your choice!
  6. ENJOY!
Recipe by Scratch or Sniff at