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 handy from time to time, and stocking up with different spices also help 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 taster – 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

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Author: Jen Paleracio
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
  1. Heat the oven to 375 degrees, line a baking pan with foil or parchment paper. Arrange the bell peppers skin side up, rub with oil, bake for 5 minutes or until slightly soft (do not cook all the way through). Set aside



  2. 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. 


  3. 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, remove from the heat. 



  4. Stuff each bell peppers 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, serve immediately. 

Recipe Notes

 

 
 

 

 

 


 

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