Between the ongoing pandemic and recent anti-racism riots, the world is in a weird place right now. I'm doing my part to stay informed, while also trying really hard to not get bogged down by all the stress and emotion. Sunshine escapes on our little balcony, and spending time in the kitchen, are so far, luckily, really helping.
Whether it's tacos, fajitas, or burrito bowls, we eat a lot of Mexican inspired food around here, as I'm happiest when I can top a meal with avocado and/or cilantro. This is one of those meals that works equally well for lunch or dinner, and can be easily scaled up to feed a crowd. Don't skip the pickled onions - they add the perfect hit of acidity and crunch.
'MEXI' STUFFED PEPPERS // serves 4
Ingredients:
4 bell peppers, halved and seeds removed
3 cups cooked brown rice (or quinoa)
1 1/2 cups black beans (1/2 cup dried, if cooking from scratch)
3/4 cups salsa
grated cheese
toppings//
pickled onions
avocado
cilantro
What to do:
Rub the halved peppers with olive oil. Roast for 40 mins in a 400' oven.
Combine the cooked rice, black beans and salsa in a bowl. Set aside until the peppers are ready.
Stuff each halved pepper with ~1/2 cup of filling. Top with cheese.
Cover with aluminum foil and cook for 10 minutes in a 400' oven. Remove the foil, increase the oven temp to 425' and brown for an additional 5-10 minutes.
Serve hot with toppings of choice.