Burrito Bowl Stuffed Peppers
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Oh hey, Wednesday. How’s it going? We’re doing our best to keep it healthy this week. We had indulgent muffins on Monday but today, we’re keeping it light. Well, we’re doing our best to keep it light.
And hey, look! A recipe video! This is roughly my 8th recipe video but the FIRST time that I have uploaded a recipe video at the same time that I’ve published the post. Ta-da:
Can you tell that I’m absolutely loving these recipe videos? I’m thankful that Tasty paved the way for these fun little videos.
In the video I used plain white but every other time that I’ve made these stuffed bell peppers, I’ve used this quinoa and brown rice mixture:
It’s quite a bit more expensive than using simple rice that you cook yourself BUT this makes the whole recipe SO easy since the quinoa/ rice mixture is cooked in the microwave in just 90 seconds. For the record: I’m not working with this brand. I just REALLY love this product. I’ve been buying it at my local grocery store but I did notice that Costco has it in bulk which I was pretty excited about!
Once the rice is cooked (90 seconds later :)), you simple stir in a bit of black beans and some corn (and whatever else you want in your burrito bowl).
Then you stuff the peppers so that the rice mixture is piled high and literally overflowing.
**OH. A note on the way in which I cut the peppers: I cut them in half horizontally as opposed to vertically simply because I thought it would look nicer. In reality, if you want this to be super quick, it would really make more sense to cut them in half vertically (cutting through the stem on the top of the pepper down through the bottom of the pepper). Again, I just thought this would look nicer <<<<food blogger logic.
Once the peppers are stuffed, you can top them with a bit of cheese. If you recall, I’ve mentioned many times that I’m not a huge fan of vegan cheeses but if they’re melted in the oven, somehow they taste much better. So, that’s what we’re doing here for a tiny bit of added flavor. It’s totally optional though.
inhaling eating, I topped mine with some fresh cilantro, salsa, and just a touch of vegan sour cream.
These keep in the fridge fairly well which makes them perfect for make ahead lunches!
ps- peppers are SUPER cheap right now (I’ve been getting them for 75 cents at the farmers market) so you should definitely give these a try soon before pepper season is over!Print
- 1 can of black beans
- 1 1/2 cups of uncooked brown or white rice or 2 packets of brown rice quinoa mixture (see photo above)
- 1 cup of sweet corn
- 4 bell peppers (I used all different colors)
- vegan cheese of choice (I used a Mexican cheese blend from Trader Joes)
- For topping: cilantro, salsa, and vegan sour cream
- Pre-heat the oven to 350 degrees F. lightly grease a baking dish (I actually used 2 medium dishes)
- While the oven pre-heats, cook your rice according to instructions.
- Once the rice is done, stir in the black beans and corn. Salt and pepper to taste. Set aside.
- Cut your peppers in half. I cut them in half by cutting down the middle of the pepper (horizontally) HOWEVER, its a bit easier to get all of the seeds out if you cut the peppers down the top (through the stem). Once cut, fully remove and discard all of the seeds and white bits.
- Stuff each pepper evenly with the rice mixture so that it is overflowing. Place in your baking dish(es).
- If using, top with a bit of cheese and then bake in the oven for 10 minutes. We’re only baking these long enough to melt the cheese and to heat the peppers all the way through.
- Let cool slightly, top with your cilantro, sour cream, and salsa and ENJOY!!
- Category: dinner
- Serving Size: 2 pepper halves