Monday, March 7, 2011
Meatless Monday: Black Bean, Corn and Rice Stuffed Peppers
In January, we participated in the Daniel Fast as a family with our church family. It is perfectly suited for people on a gluten and dairy free diet as those are things that you are fasting from. I made these peppers one night. They were a smash it. Of course, you could add ground beef if you wanted but these were delish without the meat.
Black Bean, Corn, and Rice Stuffed Peppers
From The Daniel Fast by Susan Gregory
2 cans of black beans drained or 2 cups of cooked black beans
3 cups rice, divided (she recommends brown but any rice will do here)
1 cup corn kernels (frozen or canned , thaw if using frozen and drain if using canned)
2 scallions sliced
1/4 cup chopped cilantro
2 Tbsp extra virgin olive oil
2 Tbsps lime juice
1 clove garlic
salt and pepper
2-3 large bell peppers, cut in half lengthwise and cored
2 cups vegetable or tomato juice
1. Preheat the oven to 350 degrees
2.Using a large bowl, combine the beans, 1 cup of brown rice, corn, scallions, cilantro, olive oil, lime juice and garlic. Season with salt and pepper to taste.
3. Place the pepper halves in a baking dish ( glass or stoneware) and stuff with the bean mixture.
4. Carefully spoon some of the juice over the peppers being careful not to disrupt the filling. Pour the remainder of the juice in to the bottom of the dish. Cover with foil and bake for 45- 60 minutes.
5. To serve, place some of the remaining rice on the plate then place the stuffed pepper on top. Pour some o the juice from the pan over top.
You can not read the directions and add all the rice in the first step. The peppers are filling all by themselves. This gives you extra filling that you can freeze later. I would recommend freezing the filling separate from the peppers then filling before baking.