RICE AND BEANS STUFFED PEPPERS
Servings Prep Time
4people 15min
Cook Time
30min
Servings Prep Time
4people 15min
Cook Time
30min
Ingredients
Instructions
Rice and Beans
  1. Heat up a pan to a medium heat, fry the garlic until golden. Next up is the black beans. Stir fry it slightly in the garlic oil for about 3 minutes. Throw in the rice, onions, and seasonings. Stir until well-mixed. Lower the heat and let sit for about 2 minutes covered. Let all the flavors meld together. Uncover and gently give a quick stir and turn off heat.
Prep the Bell Peppers
  1. Preheat oven to 350. Wash and dry the bell peppers. Slice the tops off each pepper (try not to cut the tops too thin). Discard the seed and membranes.
  2. Fill the peppers with the rice and beans and top each with a sprinkle of the shredded cheddar. Put bell pepper tops back on to cover. Drizzle the peppers with a little olive oil. Bake for 30 minutes.
Recipe Notes

You can buy Lee Kum Kee brand chicken powder at your local Asian grocery or Amazon. It’s great for making a chicken broth when you don’t have any chicken lying around in your fridge or freezer.

 

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