Stuffed Bell Peppers
These came out so unbelievably yummy! I chose not to use faux cheese, but feel free to if you'd like.
Here's the recipe:
4-5 bell peppers, cut in half lengthwise
1 14.5-oz can stewed tomatoes
1 1/2 cups water
1 cup and 2 tbsp. brown rice (you can use black wild rice for the 2 tbsp. but I didn't have any)
1/2 tsp. ground cumin
1/2 cup of black beans, drained and rinsed
1/2 tsp. salt
Heat peppers slightly. Combine rice, tomatoes, water, and cumin. Bring to a boil, cover and simmer on low until the brown rice is fully cooked. Check package for how long to cook rice.
When rice is cooked and the liquid is absorbed, add the beans and salt. Stir to combine. Preheat oven to 400. Place the pepper halves open-side-up in a 9x13 pan. Divide the rice mixture among the peppers. (This is where you'd add the faux cheese slices if you wish to add it.) Bake for 15-20 minutes.
I would add more cumin or any other seasoning of your liking. However, this recipe is scrumptious either way.
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