Monday, April 2, 2012

Spicy Black Bean Stuffed Peppers

Several months ago the idea of "Meatless Mondays" was brought to my attention and for some reason the idea of dinner without a meat as the entrée seemed like a foreign language I didn't quite understand.  As I began finding more and more recipes on Pinterest that lacked any sort of meat, I thought that with such an arsenal of ideas surely I could come up with some good Monday night meals.  This was my first attempt and I must say, I was full, it was tasty and it made me think that maybe I could do this "Meatless Monday" thing!

Spicy Black Bean Stuffed Peppers
Original Recipe from
(serves 2)
2 small peppers- any kind you’d like
1/2 medium sized onion, diced
1 clove garlic, minced
1 TBSP olive oil
1, 15 oz can black beans, drained and rinsed
1/4 cup water
2 tsp cumin
2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp salt
pinch cayenne pepper for a little heat
1/2 cup sweet corn
1/2 cup shredded Colby Jack cheese, or any cheese you like
fresh cilantro, salsa, and sour cream for serving
Preheat oven to 400°F. Cut a slit through the entire length of each of your peppers. 
Place them on a baking sheet and roast for 15 minutes, until the skins are softened and beginning to blister.
Heat olive oil in a small saucepan set over medium heat. Add your onion and saute for 3 minutes, until beginning to soften and turn translucent.
Add garlic and stir constantly for 30 seconds, until fragrant.
Stir in your black beans along with the water.
Add your cumin, chili powder, paprika, salt, and cayenne. Stir, cover the pot, reduce the heat to low and simmer the beans for at least 15 minutes, but up to 30 minutes.
Stir in corn. 
Divide the bean mixture evenly among the two peppers and sprinkle with cheese.
Broil for 3 minutes, until the cheese is melted and bubbling. Garnish with fresh cilantro, salsa, and sour cream if you’d like.
They were heavenly!
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