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Black Bean Stuffed Peppers

Black Bean Stuffed Peppers

2-1/2 cups cooked Shiloh Farms Black Turtle Beans
2-1/2 cups cooked Shiloh Farms Brown Rice
4 bell Peppers (Green, Red or Yellow)
1 Tbsp. Olive Oil
1 cup chopped Onions
1 Tbsp. Chili powder
1 tsp. ground Cumin
1 tsp. dried Basil
1/2 tsp. dried Oregano
1 Tbsp. Vinegar
pinch of sea salt
1 chopped medium Tomato
1/2 cup of shredded Cheese (optional)

Cut peppers in half, lengthwise and remove seeds.  Steam peppers until nearly tender, about 8 to 10 minutes.  Rinse in cold water, drain and set aside.

Preheat Oven to 350degrees F.

Saute onion in oil until soft and translucent.  Add chili powder, cumin, basil, oregano, beans and vinegar, mixing well.  Stir in rice, salt and tomato. Remove from heat

Fill Peppers with bean mixture and top each half with cheese.  Cover and bake until peppers are tender about 15 more minutes.

Serve immediately

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