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.
Looks so yummy, I’ll have to try this one!
Thank you! It’s really tasty! Let me know what you think!