Taco Stuffed Peppers
Stuffed peppers are a fun way to eat a Daniel Fast main dish meal. Add your favorite toppings to this simple recipe.
- 1 tablespoon extra-virgin olive oil
- ½ cup chopped onion
- 1 clove garlic, minced
- 1 cup cooked brown rice
- 1 15-ounce can black beans, rinsed and drained
- 1 10-ounce can diced tomatoes and green chilies, undrained
- 1 tablespoon lime juice
- 1 tablespoon Taco Seasoning
- ½ teaspoon salt
- Fresh cilantro, to taste
- 6 medium bell peppers (green, orange, red, and/or yellow)
- Toppings: Sliced avocado, green onions, sliced olives
- Preheat oven to 350 degrees.
- Heat olive oil in a large skillet over medium heat. Add onion. Cook 3-5 minutes or until softened.
- Lower heat, and add garlic. Cook 30 seconds, stirring often so garlic doesn’t burn. Add rice, black beans, tomatoes and chiles, lime juice, Taco Seasoning, and salt. Cook 10 minutes, stirring occasionally.
- While sauce is cooking, prepare peppers. Cut in half lengthwise, and remove stems and seeds. Place peppers in boiling water for 5 minutes. Drain in colander, and place in a large baking dish, cut side up.
- When sauce is finished, spoon mixture into pepper halves (about ¼ to 1/3 cup, depending upon pepper size). Add hot water to baking dish to a depth of ½ inch. Bake uncovered for 20 minutes.
- Use Salsa instead of canned diced tomatoes and green chiles (if you already have a batch that’s ready).
- Add corn kernels (fresh, canned, or frozen) to mixture.
- Substitute pinto beans for black beans.
- Use quinoa instead of rice.
- If you like this dish, try Greek-Style Stuffed Peppers.
