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Easy Weeknight Meal: Mexican Stuffed Peppers

Here’s another easy recipe for this new cooking series I’m launching for this fall to help you manage your dinnertime!  In case you missed it…I’ll be featuring 2-3 quick & easy, family-friendly vegan meals each week that come together in 30 minutes or less using 10 ingredients or less.  These meals are perfect for those “meatless Mondays” or for nights when you just don’t have a clue what to cook.  I’m hoping you all can help to spread the word about how easy (and possible) it is to eat a plant-based diet and still have a “normal” busy life.  How you ask?  Comment below, share this with your friends (or those people in your life you know need this!), “Like” Veggie Kids on FBFollow me on TwitterPinterest &Instagram, check out the VK You Tube Channel or simply spread the word!
Mexican Stuffed Peppers
 
makes 4 servings
4 large bell peppers, any color
2 Tb. extra-virgin olive oil
1 medium yellow or white onion, diced
1 1/2 C. black beans (or use kidney beans)
1 (~14.5 oz.) can diced or crushed tomatoes, do not drain
1/2 tsp. ground cumin
1/4 tsp. dried oregano
1/2 tsp. sea salt
1/4 tsp. ground black pepper
2 1/2 C. cooked brown rice
1/4 C. Panko bread crumbs
Directions:
1..  Preheat oven to 425°F.  Line a large, rimmed baking sheet with foil and spray with non-stick spray.
2.  Bring a large pot of water to a boil over high heat. Cut the tops off of each pepper, about 1/2 inch down, and use a tablespoon to scoop out seeds and pith (white part).
3.  Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes.
4.  In a medium sized saute pan, heat oil over medium heat.  Cook onions for about 5 minutes, then stir in beans, tomatoes, cumin, oregano, salt and pepper.  Turn off heat.
5.  In a medium-sized mixing bowl, combine cooked rice along with onion/bean mixture.  Yields about 4 cups filling.
6.  Using tongs, remove peppers from water and drain, inverted, on paper towels. Pack each pepper with about 1 cup filling. Arrange peppers on baking sheet, sprinkle with bread crumbs. Bake until browned, about 15 minutes.

TIP: This one is great for kids helping in the kitchen!  Let them help stuff the peppers (once they’re cooled).  Anytime you can make dinner with an edible bowl, it’s more fun!

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Easy Weeknight Meal: Mexican Stuffed Peppers
Serves: 4
 
Ingredients
  • 4 large bell peppers, any color
  • 2 Tb. extra-virgin olive oil
  • 1 medium yellow or white onion, diced
  • 1½ C. black beans (or use kidney beans)
  • 1 (~14.5 oz.) can diced or crushed tomatoes, do not drain
  • ½ tsp. ground cumin
  • ¼ tsp. dried oregano
  • ½ tsp. sea salt
  • ¼ tsp. ground black pepper
  • 2½ C. cooked brown rice
  • ¼ C. Panko bread crumbs
Instructions
  1. Preheat oven to 425°F.  Line a large, rimmed baking sheet with foil and spray with non-stick spray.
  2. Bring a large pot of water to a boil over high heat. Cut the tops off of each pepper, about ½ inch down, and use a tablespoon to scoop out seeds and pith (white part).
  3. Add peppers to pot and bring water back to a rapid boil. Cook until slightly softened, 8 to 10 minutes.
  4. In a medium sized saute pan, heat oil over medium heat.  Cook onions for about 5 minutes, then stir in beans, tomatoes, cumin, oregano, salt and pepper.  Turn off heat.
  5. In a medium-sized mixing bowl, combine cooked rice along with onion/bean mixture.
  6. Yields about 4 cups filling.
  7. Using tongs, remove peppers from water and drain, inverted, on paper towels. Pack each pepper with about 1 cup filling. Arrange peppers on baking sheet, sprinkle with bread crumbs. Bake until browned, about 15 minutes.
  8. TIP: This one is great for kids helping in the kitchen!  Let them help stuff the peppers (once they're cooled).  Anytime you can make dinner with an edible bowl, it's more fun!

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