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Stuffed Peppers

Thanks to the wife, this is one of her specialties. This recipe is like a Chipotle bowl except you can eat the bowl and it’s way better for you!

For this recipe, we’re going the vegan route but you’re more than welcome to add some meat to make these a little more hearty. Also, we used an InstaPot for the “guts” of these guys and then we baked the peppers in the oven. However, if you don’t have an InstaPot it’s just as good making everything on stovetop.

WHAT YOU NEED:

  • 2 Large Peppers
  • 1/2 chopped pepper (for inside)
  • 1 cup of Rice or Quinoa (or mixed)
  • 1/2 Onion
  • 1 clove Garlic
  • 1 tsp of Cumin
  • 1 tsp of salt and pepper
  • 1 cup of Salsa
  • 1/2 can of Black Beans
  • 1/2 can of Pinto Beans
  • 1 cup of Water
  • Protein (optional: tempeh, tofu, ground beef, etc)
  • Shredded Cheese or non-dairy alternative
  • Optional Toppings: shredded lettuce, cilantro, guac or avocado

TOTAL COOK TIME: including prep 30-40mins (serves 4-5 people)

Prepare the ingredients by throughly washing the veggies and beans. Then if you’re using a slow cooker you’ll want to turn on the InstaPot to the sauté setting.

Toss in chopped onions, fresh garlic and peppers with avocado oil and sauté until they soften, about 5-8 mins. Then add cumin, salt and pepper, sauté this for another minute.

We used the InstaPot but you can easily cook rice/quinoa normally with these mixed ingredients to get a similar result.

Add rice/quinoa, salsa, water and beans then seal the lid, making sure the switch at the top is flipped from ‘venting’ to the ‘sealing’ switch. Press the “rice” button or manually cook at low pressure for 12 minutes. Let the pressure naturally release once the cooking is over, to make sure the rice/quinoa completely absorbs the liquid. Should only take about 10-15 minutes.

During this time you’ll want to hollow out the peppers to prepare them for the good stuff (pun intended). Be sure to remove any seeds and insides until it looks like a “pepper bowl” and preheat the oven to 375 degrees.

Side Note: I like to hollow out the cap and put it back on the pepper when baking so it seals in flavor.

The rice mix should be done by now. Remove the lid of pot and but be very careful of the steam. Fluff the mixture inside with a fork to ensure its mixed properly.

When you’re ready, simple scoop the mixture into each pepper until they’re full, then top off rice with cheeses but save any other toppings for after they’re baked.

Place the top of the pepper back on so it forms a whole pepper again, now place in the oven. Cook the peppers for about 25 mins or until the cheese and peppers are baked to your liking…

When peppers are done, you can eat the “top” of it or throw it away. Toss on any topping at this point you prefer, guac, more salsa, cilantro, etc.

You can eat with a fork or by hand – ENJOY!

Thanks for trying this recipe, I hope you love it as much as I did. For more healthy recipes and videos check out my Instagram account or visit my website at www.theberardo.com

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