Tonight, I decided to try stuffed peppers. This is the first time I have ever tried to make them. They turned out pretty good.
Black Bean and Rice Stuffed Bell Peppers
1 can black beans bell peppers
2 Tbsp olive oil
3 cloves garlic, minced
1 medium onion, diced
1 carrot, finely diced
red pepper flakes
salt and pepper to taste 1/2 cup chicken or vegetable broth
1 cup chopped baby portabella mushrooms
2 cups cooked rice
1. Preheat oven to 350°.
2. Clean and cut tops from peppers and remove seeds. Spray cooking oil on a 8x8 baking dish. Place peppers in dish.
3. In a large sauté pan, add oil and garlic. Sauté for a few minutes, or until garlic is fragrant. Add onion and carrot. Cook until onion is clear, approx. 10 min.
4. Add the black beans. Add spices, broth and mushrooms. Cook until mushrooms are tender. Add in the rice, combine well.
5. Spoon the filling into the bell peppers. Cover loosely with foil and bake in oven for 30-40 minutes, or until peppers are fork tender. Allow to rest for a few minutes and serve. I added Swiss cheese to the top and let melt.