When I was little, my family often ate meat-stuffed peppers. This veggie alternative came from my imagination.
Ingredients
- uncooked white rice: 1 cup
- black beans: 1 can (15 ounce can, drained and rinsed)
- chili powder: 1 Tbsp
- green bell peppers: 4 piece
- slices Swiss cheese: 16 piece
- tomato sauce: 1 can (15 ounce can)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C).
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In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
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Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
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Bake in preheated oven until peppers soften, about 45 minutes.
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Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.
