Recipe
Genius Weeknight Dinner: Wild Rice and Veggie-Stuffed Pepper
Stuffed red peppers sound pretty fancy, right? Who’s got time for that? You do.
This recipe is so simple it’ll impress all of your friends, and then some. But the best part is that this recipe is delicious, nutritious and affordable. So let’s get cookin’.
Stuffed Red Pepper
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Servings: 1 stuffed bell pepper
- Easy
Ingredients
- 1 red bell pepper
- 1 cup precooked rice
- 1/2 green bell pepper, diced
- 1/2 Roma tomato, diced
- 1/4 yellow onion, chopped
- 2 garlic cloves, minced
- 1/4 cup canned black beans, drained and rinsed
- Salt
- Pepper
Photo by Megan Prendergast
Step 1
Preheat oven (or toaster oven) at 350˚F.
Step 2
Cut the top of the red pepper off. Then cut it in half and remove the veins and seeds.
Photo by Megan Prendergast
Step 3
Chop, dice, and mince the onion, tomato, green pepper and garlic respectively.
Photo by Megan Prendergast
Step 4
Combine the tomato, onion, garlic and green pepper in a measuring cup with the precooked rice and black beans.
Photo by Megan Prendergast
Step 5
Fill each pepper half with the rice mixture. Then cook them in the oven for about 40 minutes, checking periodically until the pepper is soft.
Phoot by Megan Prendergast
Step 6
Once cooked, remove from the oven and let sit for about 5 minutes. Then plate it up, sprinkle some salt and pepper to taste, and take some insta pics.
Photo by Megan Prendergast