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Stuffed Peppers

Délicieux piment farci végétarien garni de haricots noirs et de riz basmati.

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Description

The perfect easy-to-make comfort food recipe : Stuffed Peppers!! And the best part about this meal is that it’s packed with veggies and nutrients.

Ingredients

6 cubanelle peppers or 3 green peppers
1 tablespoon vegetable oil
1 chopped onion
3 stalks celery, minced
3 small tomatoes, diced
1 jalapeno pepper, minced
1 teaspoon minced garlic
1 teaspoon cumin
1 tablespoon chili powder (mild heat)
1 cup black beans cooked or canned (170g)
3/4 cup basmati rice raw (150g)
2 cups vegetable broth (500ml)
salt and pepper to taste
2 cups tomato sauce (500ml)

Directions

1
Preheat oven to 375˚F (190˚C)
2
Cut the top of the peppers, remove the core and seeds. Chop the pepper tops. Set aside.
3
In a large skillet or saucepan cook onion in oil oil over medium-high heat. Add the chopped celery and chopped pepper tops. Sauté a few minutes on high heat.
4
Add diced tomatoes, minced jalapeño pepper, chopped garlic, cumin, chili powder, salt and pepper and sauté for 5 minutes.
5
Add black beans, basmati rice and vegetable broth. Cover and simmer 15 minutes over low heat.
6
In a baking dish pour tomato sauce.
7
Stuff the peppers with the mixture and place on top of the sauce.
8
Bake 30 minutes or until they are beginning to brown.