Chili Lime Stuffed Peppers
A quick and easy dinner today. It’s one of those days that call for whatever is left at home – be creative and make the most of what you have. This is the kind of day I’m having, but it worked out deliciously with this Chili Lime Stuffed Peppers. Making a big pot of rice comes in handy from time to time, and stocking up with different spices also helps with those busy crazy days. My basics are rice, beans, spices, tomato paste, garlic, and onions. I find these basics the most aromatic and flavorful for any kind of dishes I’d like to prepare. My hubby and daughter are my two great tasters – they’re very honest, if they don’t like it – they say it like it is. And I always appreciate their honesty, so I know I have to make it better next time and it’s a great practice for me too. But today – they love this recipe!
Let’s get cooking shall we?
Recipe
Ingredients
- 3 large green bell peppers, halved and deseeded
- 3 cups cooked brown rice
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 small red onion, finely chopped
- 1 15 oz canned black beans, rinsed and drained
- 1 yellow squash, small diced
- 1 medium carrot, small diced
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 teaspoons chili powder
- 2 tablespoons tomato paste
- Juice of one lime
- a handful cilantro, chopped
- salt and pepper to taste
Instructions
- Heat the oven to 375 degrees, and line a baking pan with foil or parchment paper. Arrange the bell peppers skin side up, rub with oil, and bake for 5 minutes or until slightly soft (do not cook all the way through). Set aside
- Heat a pan with oil, saute garlic and onion, add yellow squash, carrots, and seasonings: oregano, smoked paprika, chili powder, salt, and pepper, stir to mix, cook until the veggies are tender.
- Add the tomato paste, rice, and beans, and lime juice, stir to combine well. Cook until the rice is well heated. Add the red onions and cilantro at the end of cooking, stir to mix, and remove from the heat.
- Stuff each bell pepper with the rice and beans mixture, place them back in the oven, and bake for 5 minutes or until well heated. Garnish with more cilantro, and serve immediately.
Notes
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Hi there! Nice to meet you. My name is Jen.
I’m a mom of 2 wonderful girls. I love to prepare and cook home-cooked meals. Cooking and planning your meals might sound like another chore added to your already long list of things to do. Believe me, I’ve been there. However, cooking more meals at home is worth all the effort. After years of cooking for my family and teaching culinary classes, I can honestly say that I have more control over the quality of the ingredients I use. That means I’m eating a lot better. Eating healthy doesn’t have to be boring and you don’t have to eat the same thing repeatedly. There are ways we can do and naturally enhance the flavor of our food and enjoy home-cooked meals.