The inspiration of this recipe was combining everything in my fridge that was about to go bad and pack it in a pepper. I always have back up cans of organic black beans and corn in the cupboard for impromptu meals like this. Like many of my other recipes, this one can also be done in a variety of different variations.
-add meat of choice (ground turkey, ground beef, chicken, etc)
-make it paleo friendly (omit the beans and corn and add more sweet potato and zucchini)
-add any of your other favorites veggies or substitute sweet potato for quinoa or brown rice
Serving size: 2
2 bell peppers
1/2 cup of black beans
1/4 cup of corn
1/2 a large zucchini or 2 baby zucchinis
1/4 yellow onion
1 garlic clove
2 roma tomatoes
1 medium sweet potato
favorite seasonings (cumin, pepper, salt, cayenne red pepper, and turmeric)
shredded cheese (optional)
baking dish (if you have veggies left over)
1. bring a saucepan filled halfway with water to a boil
2. peel the sweet potato and chop into little cubes the size of half your pinky
3. once the water is boiling, add the sweet potato and cover for 6 minutes
4. while the sweet potato is cooking, chop up zucchini into the bowl
5. empty the can of black beans into the strainer, and rinse thoroughly with water. Add 1/2 cup of the beans to the bowl with zucchini. Next empty the can of corn and rinse thoroughly with water. Add 1/4 cup of corn to the bowl with the zucchini and beans.
6. when the 6 minutes are up, drain the sweet potato and add the sweet potato to the bowl with the other veggies.
7. preheat the oven to 400 F
8. chop up the onion
9. heat up 1/2 tablespoon of olive oil on a pan, add pressed garlic. When garlic starts to sizzle, add the chopped onions. cook until onions are soft and browned. Once cooked through, add the onion to the rest of the veggies
10. Time to add all your favorite seasonings. Generously add cumin, pepper, salt, turmeric, and red pepper to the veggies. mix veggies thoroughly
11. cut the bell peppers in half length wise. cut out all the stuff inside
12. line a baking sheet with parchment paper. Place all pepper halves face up. Fill the peppers with the veggies. I had a lot left over so I put the remainder of the veggies in a baking dish
13. Cover the peppers with aluminum foil. Put the baking sheet with the peppers and the additional baking dish in the oven for 25 minutes.
14. Take the baking sheet out and sprinkle each stuffed pepper with shredded cheese. Put back in the oven for 5 minutes.
15. Take out of the oven and enjoy!