Pinto Beans And Rice Stuffed Peppers Recipes

RICE AND BEANS STUFFED PEPPERS

Steps:

• Preheat oven to 350 degrees.
• Cook the rice according to package instructions.
• Cut the tops off of the peppers, but only discard the stem. Chop up the top piece of the pepper and set aside.
• Remove the inside seeds and white parts from the large part of the pepper.
• Heat olive oil in a large skillet over medium-low heat. Add the garlic, onion, and chopped up pepper pieces and saute until softened, about 3-4 minutes.
• Add the cooked rice, black beans, and corn to the onion mixture. Stir well to combine.
• Spoon the bean and rice mixture into the peppers.
• Place the stuffed peppers into a baking dish large enough to hold all of the peppers.
• Sprinkle about a tablespoon of shredded cheese over each stuffed pepper (optional).
• Add enough water to fill the pan ¼ inch up the inside of the dish.
• Bake for 25 minutes.

PINTO BEANS AND RICE STUFFED PEPPERS

Steps:

• Sort dry beans and remove any pebbles or overly dried beans.
• Cover pinto beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.
• Drain soaking water and rinse beans.
• In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
• Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
• Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.
• Prepare rice according to package instructions ahead of time, or use precooked rice.
• Preheat the oven to 375 degrees.
• In a bowl, combine cooked brown rice, pinto beans, salsa, and corn.
• Carefully slice bell peppers in half and discard seeds. Stuff the peppers with the rice and bean mixture.
• Place the peppers in an oiled baking dish and bake at 20 minutes, covered in tin foil.
• Remove the foil and bake for an additional 10 minutes.
• Serve with your favorite toppings.

SIMPLE BEANS AND RICE STUFFED BELL PEPPERS

Steps:

• Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
• Preheat oven to 350 degrees.
• Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
• Stuff each pepper halfway with beans and rice, sprinkle in 1/4 of the cheese, fill to the top with beans and rice and sprinkle in another 1/4 of the cheese. Press with the back of a spoon as you fill to compact. Replace the stem ends onto the peppers.
• Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
• Bake for 40 - 50 minutes, until peppers are tender.
• Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
• Prep time doesn't include time to make the beans and rice - 25 minutes.

RICE WITH ROASTED PEPPERS AND BEANS

Steps:

• Place beans in a large pot. Cover with water. Simmer until beans are tender, about 1 1/2 to 2 hours, adding water as needed to keep beans covered. Drain.
• Follow the directions for Mexican rice, adding the roasted peppers with the chicken broth and salt in Step 3. When rice is cooked, stir in beans. Serve hot.