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Recipes » Main Dish » Mexican Chili Bean Stuffed Peppers
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Mexican Chili Bean Stuffed Peppers

Ingredients

  • 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

Instructions

  • 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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