Prep 10 mins
Cook 40 mins
I wanted to make stuffed peppers at the cottage without taking a lot of ingredients and came up with this. Great for lunch or as a side dish and easily doubled. Meatless.
- 2 large red peppers or 3 medium red peppers
- 1 (198 g) package black bean and rice mix (such as Zatarain's)
- 2⁄3 cup old cheddar cheese, grated
- 1 (10 ounce) can condensed tomato soup
- Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
- Preheat oven to 350 degrees.
- Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
- Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
- Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
- Bake for 40 - 50 minutes, until peppers are tender.
- Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
- Prep time doesn't include time to make the beans and rice - 25 minutes.
I used your equation and what I had in my fridge, it turned out great.
Super easy and good comfort food. Loved the filling and the cheeseiness! The only 198 g/7 ounce box of Zatarain's I could find was the New Orleans Style Black Beans & Rice. The only part I didn't care for was the undiluted tomato soup. I think next time I would just use tomato sauce.