Live Pepper Poppers

Live Pepper Poppers
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Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Live Pepper Poppers calories by ingredient
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Introduction

A wonderful vegan treat just in time for March Madness. Instead of deep fried peppers stuffed with cheese, this highlights the raw pepper and is stuffed with brown rice and homemade unfried beans. A wonderful vegan treat just in time for March Madness. Instead of deep fried peppers stuffed with cheese, this highlights the raw pepper and is stuffed with brown rice and homemade unfried beans.
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 Diced
    1/2 Red Bell Pepper Diced
    1 Vine Ripe Tomato Diced
    1/2 tsp Garlic Powder
    1/2 tsp Chili Powder
    1/2 tsp Cayenne Pepper
    1/2 tsp Crushed Red Pepper Flake (optional)
    1/2 tsp Cumin
    Salt and Pepper to taste

    Rice:
    1/2 cup rice (dry)
    1 1/4 cup water
    1/2 tbsp earth balance spread

    Peppers:
    15 Small peppers halved

Tips

Play with the seasoning amount for ideal flavor. Also, heating the small peppers for 5 minutes would soften them up, but will take away from the benefits of eating it live.


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

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