I have been wanting to make this one for a while. I finally had enough peppers! I love the taste of fresh veggies and using as little oil as possible. It is a great change from my daily salad. This recipe does not have too much garlic because you don’t want to breathe that into your mask on a work day! Let me know what you think by leaving a comment below or on my Instagram. Link to my Facebook group is on the website too.
Ingredients – Serves 2 people
Bell Pepper and Filling
- 2 bell peppers (Any pepper of your choice Red, Yellow, Orange, and Green. I find the yellow and orange on the sweeter side that balance the spicy mixture. )
- 1 cup of cooked rice
- 1/2 can of black beans
- 1 small red onion
- 2 small red tomatoes
- 1/4 cup of chopped mushrooms
- 1/4 cup of frozen broccoli
- 1/4 cup of frozen corn
- 1 tablespoon of oil
- 1 teaspoon of taco seasoning
- 1 teaspoon of sugar
- 1/2 teaspoon of chipotle chili seasoning
- 1/4 teaspoon of adobo seasoning
- 1/4 teaspoon of garlic
- 1/4 teaspoon of onion powder
- 1/8 teaspoon of crushed cumin
- Pinch of cinnamon
- Pinch of nutmeg
- Pinch of cocoa powder
- Salt to taste ( I add 1/8 teaspoon of kosher salt)
- Option: Cilantro for garnish
- Option: Mexican blended cheese
Sour Cream Sauce
- 1/2 cup of sour cream
- 3 tablespoons or 5 packets of TB sauce (mild, hot, or fire)
- 1/4 lime
Preparation 10 minutes Stove Top & 30 minutes Oven
- Mix all the spices and set aside.
- Cut peppers lengthwise and remove the inside ribbing. Set aside.
- Put the pan on medium heat and add the oil. Add onion, black bean, corn, tomato, broccoli, and mushroom.
- Then add all of the spices and mix
- Let simmer until water gets drawn out of the mixture. For me it was 10 minutes. May take ~7 minutes at sea level.
- Then add the rice and make sure it is mixed together. Turn off stove and start to let cool to handle.
- In a deep pan (deep enough that the peppers can have a water bath) place the peppers. The peppers should have 1 inch of water for the water bath. This will help cook them and not to make them soggy.
- Fill the peppers with the mixture and sprinkle cheese. Then place in oven at 325 F (sea level) and 350 F at high altitude for 25-30 minutes
- For the Sour Cream Sauce – mix all ingredients till smooth and dollop on pepper when ready to eat. Garnish with cilantro right after.