Make a big batch of these stuffed peppers for long-lasting enjoyment. These make impressive, delightful entrees for a party (who doesn’t like their own portioned entree?). Or, simply freeze extras and reheat in a hot for a quick meal for one.
1.25 cups red kidney beans, raw (or 4 cups cooked)
6 medium bell peppers, any color
1 medium red onion, thinly sliced
1 medium red bell pepper, seeded and sliced
1 medium jalapeno chiles, stemmed, seeded if desired and minced
1 tablespoon chili powder
1 teaspoon cumin
3 teaspoon garlic, minced
2 tablespoons tomato paste
2 tablespoons cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Cook beans, if needed.
To roast peppers: Preheat oven to 425. Cut tops off peppers, keeping stems in tact. Scoop out the ribs and seeds. Place peppers and tops cut-side-down on a sheet pan and roast in a 425 degree oven until slightly brown, about 20 minutes. Remove from oven. Reduce heat to 350.
To make stuffing: Heat a large skillet over high heat. Add peppers and onions. Cook until well-browned, about 10-12 minutes, stirring every few minutes. If peppers start to burn, add water and reduce the heat slightly. One peppers and onions are soft, add spices, garlic, and tomato paste. Cook another minute or two, just to toast the spices and darken the tomato paste (called singe, for all you fancy chefs out there). Add 2-4 tbsp. water to deglaze the pan, using a wooden spoon to scrape up any bits. Reduce heat to low, and cook until aromatic, about 5 more minutes (but you can keep this low saute for up to 20 minutes). Remove from heat. Stir in cilantro, salt, and pepper.
To stuff peppers: Stuff each pepper with about 1 cup of the stuffing mixture. When ready to heat, place the peppers into a 350 oven and heat until warm, about 10 minutes.
Enjoy with a side of Cilantro Rice.