Spanish-style, vegetarian+vegan, stuffed pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup diced Spanish onion1/2 cup black beans 1/4 cup brown basmati rice1/4 cup corn 1 medium-sized bell pepper (red or orange is best but green is good, too.)1 tbsp vegetable oilsea saltblack pepperAdobo brand seasoning with saffronpaprikared chili flakesgarlic powder
* Cook brown rice according to instructions. While it is simmering,
*Preheat oven to 350 F.
* Put veggie oil in a small pan and add diced onions. Cook on medium-high heat, stirring often, until onions appear to be mostly transluscent.
*add black beans and corn to saucepan, stir.
*add salt, pepper, Adobo, paprika, garlic powder, and red chili flakes. Stir well.
*Put saucepan heat on lowest possible setting
*Cut the top off of your bell pepper, and remove seeds and unnecessary core, taking care not to cut through the sides of the pepper. Using a spoon will do the trick just fine.
*Once your brown rice is done cooking, dump it in the saucepan and stir well until all ingredients are evenly mixed.
*Empty contents of saucepan into your pepper, packing ingredients down
*put a small amount of oil on your fingers, and rub it on the outside of the now-stuffed pepper
*wrap pepper in thin layer of tin foil, and pop it in the oven
*cook for fifteen minutes and check the pepper. If it is beginning to brown, it is done. If not, take a knife and cut into a very small portion of the top of the pepper to test for softness.
*eat it
Number of Servings: 1
Recipe submitted by SparkPeople user MAGPIEWITCH.
*Preheat oven to 350 F.
* Put veggie oil in a small pan and add diced onions. Cook on medium-high heat, stirring often, until onions appear to be mostly transluscent.
*add black beans and corn to saucepan, stir.
*add salt, pepper, Adobo, paprika, garlic powder, and red chili flakes. Stir well.
*Put saucepan heat on lowest possible setting
*Cut the top off of your bell pepper, and remove seeds and unnecessary core, taking care not to cut through the sides of the pepper. Using a spoon will do the trick just fine.
*Once your brown rice is done cooking, dump it in the saucepan and stir well until all ingredients are evenly mixed.
*Empty contents of saucepan into your pepper, packing ingredients down
*put a small amount of oil on your fingers, and rub it on the outside of the now-stuffed pepper
*wrap pepper in thin layer of tin foil, and pop it in the oven
*cook for fifteen minutes and check the pepper. If it is beginning to brown, it is done. If not, take a knife and cut into a very small portion of the top of the pepper to test for softness.
*eat it
Number of Servings: 1
Recipe submitted by SparkPeople user MAGPIEWITCH.
Nutritional Info Amount Per Serving
- Calories: 519.3
- Total Fat: 17.0 g
- Cholesterol: 0.0 mg
- Sodium: 616.0 mg
- Total Carbs: 80.6 g
- Dietary Fiber: 13.2 g
- Protein: 13.8 g
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