It seems to be the perfect time of year when everything in the garden is blossoming and plumping up! One of the biggest fans of this hot and steamy weather are peppers and there’s only so many stir fry dishes one can make. So, to shake things up I decided to create mini stuffed peppers for a side dish! The only thing was, they were so delicious we couldn’t stop and take a picture of them before eating them! So, below is the recipe! Feel free to make them yourself and post your own pictures!
You will need: a selection of peppers, 1 cup white rice, 1 can black beans, 1/2 cup cheddar cheese, and various spices.
- Preheat the oven to 350 degrees.
- Select one pepper for each person dining. Smaller peppers can be used for side dishes, while larger ones will work for main dishes.
- Cut the top off of each pepper and remove the core and seeds from inside.
- Place the peppers in a glass baking dish so that each pepper stands upright with the top opening facing up.
- Cook about 1 cup of white rice for each dozen peppers. I used leftover rice which worked fine as well.
- With the cooked or leftover rice place a spoonful on the bottom of each pepper. Next, place a spoonful of black beans on top of the layer of rice. Repeat until all of the peppers are full. It is also optional to place a layer of cooked ground beef with taco seasoning in the middle. This might be a good option if the peppers are your main dish.
- Sprinkle the top of each pepper with various seasonings. I used onion powder, garlic powder, salt, and pepper.
- Cover with aluminum foil and place in the oven at 350 degrees for 30 minutes.
- After 30 minutes remove the foil and sprinkle the cheddar cheese on top of the peppers and bake uncovered for 10 more minutes.