- 6 organic bell peppers
- 1-1/2 cup wild rice
- 1 white onion, diced
- 1 bunch green onions
- 4 garlic cloves, minced
- 1 can stewed tomatoes, drained 13.5 oz
- 2-1/2 cup vegetable broth
- 1 can black beans, drained 13.5 oz
- 1 tbsp JuJu Royal Spicy Jerk Olive Oil
- 1 tsp red chili pepper flakes
- 1 tsp sea salt
- 1 tsp ground black pepper
- 1 bunch cilantro
Wash and dry bell peppers.
Slice tops off and remove pith and seeds.
Preheat oven to 350 degrees.
In a large skillet cook the rice, green onions, tomatoes, vegetable broth, salt and pepper. Stir and bring to simmer, cover and cook for 20 minutes on low heat.
In a medium skillet, sauté white onions, garlic, and red chili flakes with olive oil for 3 minutes on medium heat.
Once rice is cooked stir in black beans and sauté onions until well mixed.
Fill the peppers with the rice and bean mixture and arrange on a large baking dish.
Cover and bake with foil for 30 minutes, then uncover and cook for an additional 10 minutes.
Top with fresh chopped cilantro and drizzle with Spicy Jerk Olive Oil and serve warm.
To elevate your dish, add a smoky sauce-
- 1/3 cup organic tomato puree
- 1 tsp dijon mustard
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tbsp agave
- 2 tbsp liquid smoke
- 1/4 cup water
In a blender mix all ingredients together until well blended. Refrigerate until ready to use or serve immediately. Use as a dipping sauce or on top of the stuffed peppers.
Did you know there are male and female bell peppers.
Male peppers have three bumps on the bottom, are usually taller and skinner, best for cooking.
Female peppers have four bumps on the bottom, are shorter and rounder, best eating raw or on salads due to sweetness.