Peppers stuffed with wild rice and black beans

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Peppers
  • Bell peppers : 4
  • Olive oil : 2 tablespoons
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
• Filling
  • Wild rice : 1/2 cup
  • Black beans : 1/2 cup
  • Onion : 1/2 medium-sized, finely chopped
  • Garlic : 2 cloves, minced
  • Cumin : 1 teaspoon
  • Paprika : 1/2 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Vegetable broth : 1 cup
  • Fresh cilantro : 2 tablespoons, chopped

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Cut the tops off the bell peppers and remove the seeds and membranes. Place the peppers in a baking dish.
• In a small bowl, mix together olive oil, salt, and black pepper. Brush the mixture onto the peppers.
• Bake the peppers in the preheated oven for 20 minutes, or until they start to soften.
• Prepare the Filling
• Cook the wild rice according to the package instructions. Set aside.
• In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic. Cook until the onion becomes translucent.
• Add the cooked wild rice, black beans, cumin, paprika, salt, and black pepper to the skillet. Stir well to combine.
• Pour in the vegetable broth and bring to a simmer. Cook for 5 minutes, or until the liquid is absorbed.
• Remove the skillet from heat and stir in the chopped cilantro.
• Remove the peppers from the oven and fill each pepper with the prepared filling.
• Return the peppers to the oven and bake for an additional 10 minutes.
• Serve the stuffed peppers hot and enjoy!

Tips

• You can use different colors of bell peppers for a visually appealing presentation.
• Feel free to add some shredded cheese on top of the filling before baking for a cheesy twist.

Information

• This recipe is vegetarian and can easily be made vegan by omitting the cheese or using a vegan cheese substitute.
• Leftover stuffed peppers can be stored in the refrigerator for up to 3 days.