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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We made these at the end of last summer when a co-worker brought in a whole grocery sack of garden bell peppers. We had no problem finishing them all off with this recipe, it's so good. Leaving out the bacon makes this vegetarian. Read more . But everything is better with bacon. :) Ingredients:
enough bell peppers for the family (4 to 5), tops off and seeded |
1 can black beans, rinsed/drained |
1 can diced tomatoes (for extra kick, use ro-tel) |
1c cooked rice |
1 handful of walnuts, chopped |
1 tsp cumin |
3 cloves garlic, chopped |
1 onion, chopped |
3-4 slices of bacon, cooked and crumbled |
salt |
pepper (to taste) |
your favorite kind of salty grated cheese for the top |
Directions:
1. Pre-heat oven to 350F.
2. Mix all ingredients but the peppers together in a big bowl.
3. Stand the peppers up in a oven-safe dish, and stuff them with the stuffing.
4. Cover with foil and bake 25 minutes, then uncover, add your cheese (if desired) and bake another 5 minutes uncovered.
5. Yum!
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