As I write this I’m staring at my big orange suitcase, affectionately known as The Pumpkin, which is 99% packed for my annual girls trip to Vegas. It can’t come fast enough. By this time tomorrow morning, the first day of Spring (applause!), I’ll be on a plane trying to keep myself busy enough for the 5 plus hours to go by quickly so I can start gambling, sunning, drinking, betting, and overall partying. In preparation for the trip and any decadence coming my way, my friend and I endured a week-long cleanse last week, which I won’t bore you with, and I have been super-strict since. These Black Bean Salsa Stuffed Peppers were made before the cleanse but they are healthy enough to have anytime you are watching your waistline. I kind of wish I had them now.
Black beans are mixed with fresh tomato, serrano chile, cilantro, oregano and extra-virgin olive oil and spooned into bright, crisp peppers. The recipe ends there, suggesting to enjoy these stuffed peppers as a cold plate or appetizer with some chips. But I took it a step further and threw those bad boys in the oven with a little water, covered in foil, and baked them at 375 degrees for 30 minutes. How you choose to eat this is up to you but the cooked version made these feel more like a meal to me. If you want to get even crazier, add a little ground meat with the beans or top them with a little cheese when baking. This is a great dish for a vegetarian in your circle of peeps or just as-is for a healthy meal, cooked or not.
I won’t have another post this week due to my little vacay but I’m hoping to have some photos to share via Instagram here. In the meantime, Happy Spring!
The ingredients:
In a medium bowl, combine the black beans, tomato, onion, chile, cilantro and oregano. Stir in the EVOO; season with salt.
Slice off the top third of each bell pepper. Discard the stems and finely chop the remaining flesh from the tops; add to the bean mixture. Keeping the bell pepper bowls intact, discard the ribs and seeds. Place the bell pepper bowls on a platter (trim a bit off the bottom if they’re wobbly) and fill with the bean mixture. Serve with tortilla chips, if desired, or bake at 375 degrees F for 30 minutes.
Additions: None
Omissions:
-
Red onion
Substitutions:
- Jalapeño pepper
Overall Rating: Like It
Source: Everyday with Rachael Ray magazine
I have been on the hunt for vegetarian meals to share with some of my readers and this one looks delicious! I can’t wait to try it!
Yay!! Have SO much fun in Vegas!! I’m going for my first time in May and cannot wait!! Hope you’ll share some of your vaca stories here 🙂
Sues