Vegetarian Gourmet Black Bean Stuffed Bell Peppers |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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They suggest using all three colors of peppers for the dish. From the holiday edition of the magazine. Ingredients:
1 cup dried black beans |
4 bell peppers |
1 tablespoon olive oil |
1 cup chopped onion |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1 tablespoon wine vinegar |
2 1/2 cups cooked brown rice |
1 pinch sea salt |
1 medium ripe tomato, chopped |
8 slices cheese (optional) or 8 slices soy cheese (optional) |
Directions:
1. Prepare the beans. Use 3 cups water and cook on stovetop for 60 minutes after presoak or quick soak. For pressure cooker cook 15 to 20 minutes.
2. Cut peppers in half lenghtwise and remove seeds then st4eam cut side down over 1/2 inch boiling water until nearly tender. About 9 minutes. Rinse with cold water then drain and set aside.
3. Preheat oven to 350.
4. Heat oil in a skillet over medium heat, saute the onion until translucent and soft then add the chili, cumin, basil, oregano, beans and vinegar mixing well.
5. Stir in the rice, salt and tomato and remove from the heat.
6. Fill peppers with bean mixture. Top each half with cheese and place on a shallow baking dish. Bake covered for 15 minutes or until tender.
7. Serve Immediately.
8. Red Lentil loaf is a recommended accompaniment as well as a Fresh salsa and a mixed greens salad.
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