Stuffed Green Pepper

Cored bell peppers

Thoughts & Inspiration

This was a dinner I put together with a whole bunch of odds and ends I had that needed to be used up! Be creative and use leftovers to make this your own!

Cook Time: 45 minutes     Makes 4

Ingredients

4 green (or any color) bell peppers, top cut off and seeds/stem cored from inside pepper
1 tsp olive oil

2 cloves of garlic minced

1/3 cup frozen corn

1/3 cup black beans
1/3 cup diced tomatoes (fresh or canned, I used canned)

1/3 cup cooked farro
1/3 cup cooked brown rice
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp oregano
1/2 tsp Mexican chili powder

Salt to taste

1/3 cup shredded cheddar cheese

A few sprigs of scallions chopped

Place a large pot of water to boil.  Gently place bell pepper into boiling water (so that water fills the green pepper).  Allow green pepper to cook for 2 minutes and then immediately remove from water and allow to cool on towel.

In a pan, heat olive oil and add corn, black beans and garlic.  Cook for 3-4 minutes on medium flame.  Next, add tomatoes and cook for an additional 2 minutes.  Add farro and brown rice along with all of the seasoning.  Mix and cook for 3 more minutes.  Remove from heat.

Preheat oven to 350F.  

Spoon mixture into bell peppers to fill.  Place stuffed bell peppers onto an oven safe casserole dish and add 1/2-2/3 cup of water onto the bottom of the baking dish.  Bake for 7 minutes.  Next, add a little bit (or a lot!) of cheddar and scallions on top of peppers and place back into oven for an additional 5 minutes (or until the cheese has melted).  Serve immediately while still warm.

Optional: You can add a dollop of sour cream on top!