Description
Baked bell peppers stuffed with Eden Foods Spanish Rice & Pinto Beans and served with your favorite toppings. Perfect for an easy warm weeknight dinner!
Ingredients
Stuffed peppers
- 4 bell peppers
- 2 15-oz Eden Foods Spanish Rice & Pinto Beans
Optional toppings
- avocado
- cilantro
- lime juice
- salsa
- vegan yogurt
Instructions
- Preheat the oven to 350°F and prepare a baking pan with parchment paper.
- Cut the tops of the peppers off and remove the core and seeds.
- Add the cored peppers to a pot of boiling water and boil them for 3-5 minutes. Drain the peppers and set them aside.
- Spoon the Spanish Rice & Pinto Beans into peppers, filling them to the top. Don’t be afraid to pack them very full! Repeat this until there are no more peppers or rice mixture left. The number of peppers will vary depending on their size.
- Place the pan in the oven. Bake the peppers for 25-30 minutes or until they’re heated throughout. The peppers should start to brown around the edges and on top.
- To serve, plate the stuffed peppers. Top the peppers with avocado, cilantro, lime juice, salsa, and vegan yogurt.
- Store any leftover peppers in an airtight container in the refrigerator for 2-3 days and reheat them in the microwave before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free