Mexican Chili Bean Stuffed Peppers
These make impressive, delightful entrees for a party - who doesn’t like their own portioned entree? Or, simply freeze extras and reheat for a quick meal for one.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
Yield: 6 peppers
What You'll Need
1¼ 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 chili, stemmed, seeded and minced
1 Tbsp chili powder
1 tsp cumin
3 tsp garlic, minced
2 Tbsp tomato paste
2 Tbsp cilantro, chopped
½ tsp salt
¼ tsp black pepper
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How to Make It
1 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 F degree oven until slightly brown, about 20 minutes. Remove from oven. Reduce heat to 350 F.
2 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.
3 Once 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.
4 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).
5 Remove from heat. Stir in cilantro, salt, and pepper.
6 Stuff each pepper with about 1 cup of the stuffing mixture. Place the peppers into a 350 F oven and heat until warm, about 10 minutes.
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