Southwestern supper

1 Apr

I’ve got a great vegetarian recipe for you—perfect for that Friday night during Lent, when you want something festive and satisfying, yet without meat. I know because that’s the whole reason I came up with it!

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Here’s the recipe:

3 orange, yellow or red peppers, tops cut off, seeds and ribs removed

1 teaspoon olive oil

1-2 cloves garlic, minced

1/4 cup diced red pepper

1 cup cooked brown rice

1 cup black beans

1 14.5-ounce can diced tomatoes

1/2 teaspoon black pepper

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon onion powder

Dash Tabasco

2/3 cup shredded Mexican blend cheese

Preheat oven to 350 degrees and bring large pot of water to boil.

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Clean peppers, blanch in boiling water for 1 minute and then plunge into cold water. Set aside.

Heat olive oil in a nonstick skillet, add garlic and diced red pepper and cook until fragrant and tender.

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Mix in rice, beans, tomatoes (which I pureed in the food processor) and spices. Distribute stuffing evenly among peppers.

Place in oven-safe baking dish, cover with aluminum foil and bake for about 30 minutes. Remove from oven, top with cheese and bake a few more minutes, until cheese is melted and bubbly on top.

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This dish is so simple, so fast and so flavorful! The peppers are tender but crisp. The stuffing is hearty and spicy. And the gooey cheese on top makes it all worth it.

I know these stuffed peppers, much like my other stuffed peppers, will become a regular recipe in our house.

What are your go-to meatless recipes?

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