- oil for cooking
- 1 cup rice
- 2-3 green bell peppers, with tops sliced off and seeds removed
- 1 large tomato, diced
- 1/4 finely copped red onion
- salt and pepper
- shredded cheddar cheese or mozzarella
- optional spices and seasonings: taco seasoning, or paprika, cumin, chili powder, cilantro, scallions, or parsley
- For a vegetarian version, use 1 cup black beans or 2 black bean burgers (we love the spices and seasoning in the black bean burgers from Vermont Bean Crafters for a dish like this!)
- For an omnivore version, add 1/2 lb ground beef or ground sausage
- oast 1 cups of long grain white rice in a small-to-medium size pot, with 1 tsp of Canola oil until golden brown and crisp
- Next, add 2 cups broth or water and a large pinch of salt, and bring to a boil. Once boiling, keep rice uncovered until small bubbles which tunnel down into the rice form
- At this point turn your stove to the lowest setting and cook covered for an additional 20 min.
- Once finished, add a generous amount of black pepper!
- Preheat your oven to 375 degrees F
- For a vegetarian version: while the rice cooks, heat black beans in a pan over medium heat. Add onions, salt, pepper, and spices while they warm through. If you're using black bean burgers, simply pan cook them - they're already well seasoned!
- For an omnivore version, brown 1/2 lb of sausage or ground beef. Sausage will most likely be seasoned, but you'll want to add onions, salt, pepper, and spices to ground beef.
- When rice and your beans or meat are cooked, stir them together into one pan or mixing bowl. Add in tomatoes and any fresh herbs that you'd like. Add salt, pepper, and spices to taste. If you feel the mixture is too dry, add a little olive oil, butter, or cheddar to the mix.
- Place your peppers in a baking dish. Spoon the stuffing mixture into the peppers and top with cheese.
- Bake for about 15-20 minutes (depending on how well-done you'd like your peppers.
- Serve hot!