By Betty J. Kekse
This recipe is a vegetarian NM style version of stuffed bell peppers. Growing up in Albuquerque, I have always enjoyed recipes that have both red and green chile. By adding black beans and cheddar cheese this becomes a hearty, satisfying meal. I hope you enjoy this recipe and remember, if the dinner doesn’t work out tonight you will have tomorrow to cook again. Cheers!
Red & Green Fiesta Stuffed Bell Peppers Recipe
Servers 6
Ingredients:
- 2TB – Avocado Oil
- 1 – sweet onion, chopped
- 3 stalks of celery, chopped
- ½ cup of roasted green chile, chopped
- 5 cloves of garlic, minced
- 1 cup of chicken or vegetable stock
- ½ ts – cumin
- 1TB – red chile powder
- 1ts – kosher salt
- Black Pepper
- 2 – 15oz cans of black beans, drained and rinsed
- ¾ cup of fresh cilantro, chopped (optional)
- 2 cups cheddar cheese, shredded
- 5 – yellow bell peppers, cut lengthwise
- 3 avocados
- Your favorite local salsa (there are so many great ones)
Directions:
- Place oven rack on the bottom position and preheat the oven to 475 degrees.
- In a large sauté pan heat the avocado oil over med-high heat. Once oil is hot, add the onions and a pinch of salt; cook for 8-10 minutes until onions are soft and slightly browned, stirring occasionally.
- Add the celery and green chile and sauté for 2-3 more minutes.
- Add minced garlic and cook for 30 seconds until fragrant.
- Pour in stock, cumin, red chile powder and another pinch of salt and pepper, bring to a boil then reduce heat to medium. Cook until the stock has been reduced, about 10 minutes.
- Turn off the heat and stir in black beans, 1 cup of cheese and cilantro.
- Cut the bell peppers lengthwise and remove the seeds and the pith, place the peppers on a baking sheet.
- Fill bell peppers with the bean mixture and top with remaining cheese.
- Bake on bottom rack for 10-15 minutes until the cheese is bubbly and beginning to brown.
- Remove from the oven, sprinkle with remaining cilantro and serve with sliced avocado and salsa. Yum!
