Live Pepper Poppers

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 3
Ingredients
Bean Mix:1 15.5oz Red Kidney Beans +(2 tbsp liquid and 1/4 cup water)1/2 Red Onion Diced1/2 Red Bell Pepper Diced1 Vine Ripe Tomato Diced1/2 tsp Garlic Powder1/2 tsp Chili Powder1/2 tsp Cayenne Pepper1/2 tsp Crushed Red Pepper Flake (optional)1/2 tsp CuminSalt and Pepper to tasteRice:1/2 cup rice (dry)1 1/4 cup water1/2 tbsp earth balance spreadPeppers:15 Small peppers halved
Directions
1.) In a small sauce pot combine rice, water and earth balance and bring to a boil. Cover pot and reduce heat to low for about 20-25 minutes. Fluff rice when done.

2.) In another medium-small sauce pot add Red Kidney Beans plus 2 tbsp of reserved liquid and 1/4 cup of water over medium heat. When beans become tender (about 3-5 minutes), use a potato masher and mash the beans to a consistency of refried beans.

3.) Stir in onions, red bell pepper, and tomatoes. Heat for another 5-7 minutes stirring frequently.

4.) Stir garlic, chili, cayenne and cumin powder. Add crushed pepper flakes then salt and pepper to taste. If more spiciness is desired, be liberal with cayenne, chili and pepper flakes.

5.) Layer the small peppers accordingly: Brown rice and then top with bean mixture. Then serve.

Serving Size: Makes 15 2 inch stuffed peppers

Servings Per Recipe: 3
Nutritional Info Amount Per Serving
  • Calories: 366.4
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 545.4 mg
  • Total Carbs: 72.9 g
  • Dietary Fiber: 16.9 g
  • Protein: 15.5 g

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