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Stuffed Bell Peppers 3
Dana Ketter

Savory Bell Peppers

A similar flare to our Black Bean Burgers, these are a fun addition for holiday parties or summer shindigs.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 415
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can Organic Canned Black Beans (or from scratch)
  • ¾ cups Gluten Free Breadcrumbs
  • 1 Eggs OR 1 flax egg
  • 5 oz Goat Cheese
  • ½ Onion chopped/minced
  • 1 tsp Cumin
  • 1 tsp Smoked Paprika
  • ½ tsp Chili Powder
  • ½ tsp Black Peppercorn freshly ground
  • 3 tbsp Extra Virgin Olive Oil we like California Olive Ranch
  • 4 Bell Peppers
  • 1.5 cups Organic Spinach packed

Equipment

  • medium bowl, oven-ware 9x9 dish, oven, large spoon, fork, knives and cutting board, measuring spoons

Method
 

  1. Preheat oven to Bake at 350°F
  2. Drain and rinse the beans. (cook the beans then drain/rinse if working from scratch).
  3. Heat the beans either in the microwave or a steamer until warm. Place in medium or large bowl. Mash with a fork to desired consistency. I prefer some whole bean chunks in mine. Note: the mixture won’t congeal well if you don’t mash them for at least a few minutes.
  4. Wash the spinach and rinse in a salad spinner, then chop and blend into bean mixture
  5. Whisk the egg and add. Blend in remaining ingredients (minus the goat cheese) and mix well.
  6. Prep your bell peppers: wash and carve out the inside. Chop up any remaining bell pepper attached to the stem-top you removed, and add it to the stuffing mixture.
  7. Fill each bell pepper half-way with stuffing mixture, then add a sprinkle of goat cheese and then top with stuffing mixture. Pack down each pepper and top with goat cheese or favorite shredded cheese (you only really need a tablespoon or so each).
  8. Place peppers into an oiled 9x9 oven-ware dish, cheese side facing up.
    Cover and refrigerate over night for a more cohesive and moist pepper.
  9. Bake in preheated oven for 25-30 minutes until ready. Peppers should be soft.

Notes

WHOLE RECIPE:
Total Calories - 1,663.  Total Cost - $9.70  .  Grade - B  .  *Monthly Cost - $703
Programming Notes:
  • Use GREEN + RED bell peppers for a little festive holiday fun.
  • Green Bell Peppers are typically cheaper than red, yellow or orange bell peppers.
  • Make this meal vegan by using vegan cheese and a flax egg instead of a chicken egg.
  • Bell Peppers are not lectin free. If you're choosing to follow a lectin-free diet, be sure to cook everything in a pressure cooker and consider serving this in romaine lettuce bowls and omitting the bell peppers. Also, use white Basmati rice from India in place of the rice "bread" crumbs.
  •  
*This refers to the monthly grocery bill if TWO PEOPLE ate cumulatively 4,000 Calories per day, and only ate this meal all month long. If you're running calculations for ONE person - divide the monthly cost in half.