Black’s Embellished Stuffed Pepper Recipe
- Prep Time 0:20
- Cook Time 0:30
- Estimated Cost $7.50-$11.00
- 7 Comments
The stuffed green peppers my mom made when I was growing would make my mouth water. Coming from a family of six, I can remember my parents were always looking for shortcuts to try to make ends meet. My mom would use simple and inexpensive ingredients when preparing meals for our family. Mom’s stuffed peppers were filled with ground beef, salt, pepper and brown rice. If she was feeling really snazzy, she might pour spaghetti sauce from the jar over the top of her peppers. Presto! Dinner made for pennies was served faster than you could say, “Cheap to make and really tasty.”
Sometimes I like making some of my mom’s old recipes, so this time I decided to slightly embellish from mom’s original stuffed pepper recipe. Instead of the traditional green peppers, I chose red, orange and yellow peppers. They look so bright and festive sitting on a plate. Instead of ground beef, I used black beans, and I also added a spicy jalapeno, and instead of spaghetti sauce from a jar, I chose a slice of cheese that melts into the stuffing and turns brown and bubbly after baking. Serve these peppers with a small tossed salad and a beautiful chilled glass of beer for a delicious and very healthy, BrokeAss dinner option. Oh, and hey mom? I think I’ve fallen head over heels in culinary love with my own stuffed pepper recipe!
- 3 medium sized red, yellow and orange bell peppers $3
- 1 cup of cooked brown, white, or wild rice (or a mix) $1
- 1 jalapeno pepper, chopped, with seeds $.50
- 1 15-oz. can of black beans $1.50
- Dash of salt Pantry
- Several dashes of pepper Pantry
- 1 tbsp olive oil Pantry
- 6 slices of Havarti, or a similar, soft, mild cheese $1.50
- Head of fresh, green lettuce $1.50
- Oil and vinegar Pantry
- 2 beers $3
Recipe Serves 2 (with potential leftovers)
- Cook rice and preheat oven temperature to 350-400 degrees F (depending on your oven). Wash peppers. Slice the bell peppers horizontally and remove seeds and tops. Wash inside. Use olive oil to grease an oven safe cooking dish. Place all six of the peppers onto the dish. Mix the beans, rice, chopped jalapeno, and salt and pepper together. Fold ½ slice of cheese into each pepper and then add the mixture on top of the cheese. Lay the remaining ½ slice of cheese over each stuffed pepper.
- Bake for 15-20 minutes or until cheese is bubbly.