Simple Beans and Rice Stuffed Bell Peppers

Recipe by Cookin-jo
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
  • 2
    large red peppers or 3 medium red peppers
  • 1
    (198 g) package black bean and rice mix (such as Zatarain's)
  • 23
    cup old cheddar cheese, grated
  • 1
    (10 ounce) can condensed tomato soup
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DIRECTIONS

  • 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.
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