Fall Garden Stuffed Peppers
When I am knee deep in vegetables in September, I rely on a recipe like this one. It is quick to prepare, using simple pantry ingredients like black beans, rice and ancho chili pepper, and the remaining ingredients come from your garden or farm-fresh vegetables. I like to use kale as the sauteed green in this dish, but feel free to substitute Swiss chard or beet tops. Thick-walled, farm- fresh bell peppers are perfect in this recipe, but poblanos are equally delicious and add a smoky, spicy element. So when you are at the farmers market in the fall and you spy those big, beautiful, colourful, delicious peppers, don't hesitate to pick them up. Your family will be thrilled when you serve them up in this recipe.
YIELD : 8 stuffed bell pepper halves
Equipment
- 12" non-stick fry pan
- rimmed baking sheet
- tin foil
Ingredients
- 4 large bell peppers red, orange, yellow, green or a combination
- 1 19 fluid oz can black beans rinsed and drained
- 2 cups white rice cooked
- 4 clove garlic minced
- 4 cups kale rinsed, stemmed and chopped
- 1 ear corn niblets removed
- ½ cup red onion chopped small dice
- 2 tsp chili pepper I like to use ancho chili pepper
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 cups cheese shredded
Instructions
- Preheat oven to 425°F.
- Rinse peppers, cut in half and remove the seeds. Place them on a rimmed baking sheet lined with tin foil.
- Heat the oil in the frying pan on medium-high heat. Add the red onion and cook for 2-3 minutes. Add the garlic and cook for 1 minute longer. Stir frequently.
- Add the chili pepper and stir. Heat for 30 seconds. Add the corn and chopped kale. Stir and heat for another 2 minutes or until the kale has wilted. Add the beans. Stir to combine.
- Add the cooked rice and stir to combine. Cook for another 3 minutes. Continue to stir to combine. Season with salt and pepper.
- Fill the halved peppers, distributing the filling evenly. Put the baking sheet with the peppers into the 425°F oven for 12 minutes.
- Remove the cooked peppers and top with cheese and return to the oven for an additional 12 minutes or until the cheese is melted and browned.
- Remove the peppers from the oven and serve warm.
Nutrition
Calories: 716kcalCarbohydrates: 98gProtein: 26gFat: 24gSaturated Fat: 13gCholesterol: 59mgSodium: 971mgPotassium: 926mgFiber: 6gSugar: 9gVitamin A: 12477IUVitamin C: 297mgCalcium: 555mgIron: 3mg
Tried this recipe?Let us know how it was!
Absolutely astounding! I love black beans and I always have them on hand, so this will certainly be a new classic at my table. Most of the ingredients I already keep in my pantry, which made shopping for supplies a breeze! The chili powder mixed with the rice and black beans makes for a nice savory flavor, which really compliments the sweet roasted taste of the peppers. Can’t wait for leftovers tomorrow!