Stuffed Peppers

Yum. I don’t love green peppers on their own and neither does anyone else in my family, so when I get more than one in my CSA share, I start to panic a little. But, then I remember that once they are transformed into delicious edible bowls filled with a savory stuffing, everyone loves them. Yeah!

  • 4 medium-large green peppers
  • 2-3 Tablespoons extra virgin olive oil
  • 1 medium onion, minced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • 2 medium tomatoes, chopped
  • 1 bunch spinach, kale, or your favorite leafy green
  • pinch cayenne
  • 2 cups cooked brown rice
  • 1 1/2 cups cooked black beans
  • salt and pepper, to taste

Preheat oven to 400 degrees. Prepare the peppers – slice off the tops with the stem and reserve. Clean out the seeds, replace the tops and place in an ovenproof dish. Put the peppers in the oven and bake until they begin to soften and brown, probably about 10 minutes. In the meantime, heat a large pan to medium, pour in the olive oil, and sauté the onion until it begins to brown. Add the garlic and cumin and cook for another minute or two. Add the tomatoes, spinach, and cayenne, and cook until the tomatoes begin to break down. Stir in the cooked rice and beans. Taste and adjust seasonings as needed. Turn oven down to 350 degrees. Remove the tops from the peppers, fill each one with the stuffing, and replace the tops. Spoon any remaining filling in between the stuffed peppers and cover the dish. Bake covered for 20-25 minutes. Serve with a green salad and some cornbread, and enjoy!

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