Stuffed Peppers with Spiced Rice and Beans

Ingredients

• 4 medium bell peppers
• 1 cup rice
• 1 can black beans
• 1 medium onion
• 1 teaspoon cumin
• 1 bunch cilantro
• 2 cloves garlic
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon chili powder
• 1 medium lime

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Rinse the rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the broth is absorbed.

3. 3

   While the rice is cooking, prepare the bell peppers. Cut the tops off the peppers and remove the seeds and membranes. Set aside.

4. 4

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent.

5. 5

   Add the cooked rice, drained black beans, cumin, chili powder, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 3-5 minutes until heated through.

6. 6

   Remove the skillet from heat and stir in chopped cilantro and the juice of half a lime. Adjust seasoning if needed.

7. 7

   Stuff each bell pepper with the rice and bean mixture, packing it tightly. Place the stuffed peppers upright in a baking dish.

8. 8

   Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the peppers are tender.

9. 9

   Remove from the oven and let cool for a few minutes. Serve warm, garnished with additional cilantro and lime wedges if desired.