Southwestern Vegetarian Stuffed Bell Peppers

Southwestern Vegetarian Stuffed Bell Peppers

5 bell peppers
1 can of black beans
2 cups of rice (I used brown rice)
1 little can of tomato sauce
1 can rotel (diced tomatoes and chiles)
3/4 cup celery, chopped
3/4 cup onion, chopped
Chili powder
1 tsp garlic, minced
Shredded cheese


Get your peppers ready- cut off the top, and then remove the core, seeds and membranes. Put them in a glass baking dish. Preheat the oven to 350.

In a saucepan or deep skillet, throw a little olive oil down, and turn on your stove. Put your onion and celery in the oil, and saute until onions are translucent and soft. Add garlic. Sprinkle some chili powder on it. It's not pretty, but that's okay.

Add the rice, tomato sauce, rotel and beans. Mix it all up. At this point, I added a handful of cheese, because hey- cheese can't hurt, right? Mix it up and let it cook for awhile, stirring occasionally. When you get sick of stirring, turn off the heat. Spoon into the peppers, then cover the tops with shredded cheese.

Place in 350 degree oven for around 30 minutes. Then top with sour cream, if you want to. Yours should look like the two cheesey peppers. I had a few, um, mishaps. But they tasted good. I made this with four peppers and had leftover mixture that I froze for next time I had a random pepper, ready to get squishy. :)


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