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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 286.3
  • Total Fat: 11.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 302.0 mg
  • Total Carbs: 39.6 g
  • Dietary Fiber: 10.7 g
  • Protein: 10.4 g

View full nutritional breakdown of Creamy-Hot Stuffed Bell Peppers calories by ingredient
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Creamy-Hot Stuffed Bell Peppers

Submitted by: JSERENDIPIA
Creamy-Hot Stuffed Bell Peppers

Introduction

These are inspired by hearing someone say they liked tahini in their stuffed peppers. Sounded good, so I ran with that, but added fiery hot peppers and hot sauce.
These are inspired by hearing someone say they liked tahini in their stuffed peppers. Sounded good, so I ran with that, but added fiery hot peppers and hot sauce.

Number of Servings: 2

Ingredients

    Green Peppers, 2 large
    Garlic, 3 cloves, chopped
    Onion, 1/2 medium
    Hot pepper, hot as you'd like, minced, optional
    Tomato, medium, chopped
    Spinach, fresh, 2 cups
    Black beans, 1 cup
    Brown rice, 1 cup
    Tahini, 3 tbsp
    Hot sauce, to taste
    Chili powder, to taste
    Salt, to taste


Directions

Wash and dry two large green peppers. Cut off the tops, and remove the seeds from pepper and the top. Save the tops.

Use a tsp of olive oil, just enough to saute some garlic and onions (and hot pepper) on medium heat.

When the onion begins to clear, add the tomato and spinach. When the spinach has wilted (but is not yet fully cooked), add the black beans, rice, and tahini and mix.
Then add salt, chili powder and hot sauce to taste.

(Note: I left the salt completely out. The hot pepper and hot sauce add tons of flavor and you don't miss the salt...)

When the mixture is hot, spoon it into your bell peppers, re-top them, and place them in a baking dish or on a cookie sheet.

Cooking time depends on the size of the peppers. I like mine extra soft and browned on top. Mine took 45 minutes.

If you have any extra filling, it's great mixed into a salad.

Number of Servings: 2

Recipe submitted by SparkPeople user JSERENDIPIA.






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