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
Creamy-Hot Stuffed Bell Peppers
Submitted by: JSERENDIPIA
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.
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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