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Simple Beans and Rice Stuffed Bell Peppers

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“I wanted to make stuffed peppers at the cottage without taking a lot of ingredients and came up with this. Great for lunch or as a side dish and easily doubled. Meatless.”
READY IN:
50mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

  • 2 large red peppers or 3 medium red peppers
  • 1 (198 g) package black bean and rice mix (such as Zatarain's)
  • 23 cup old cheddar cheese, grated
  • 1 (10 ounce) can condensed tomato soup

Directions

  1. Prepare beans and rice according to package directions. Let stand until most of the liquid is absorbed.
  2. Preheat oven to 350 degrees.
  3. Wash and dry peppers. Slice off the stem end and remove membrane and seeds.
  4. 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.
  5. Stand up in an ovenproof baking dish and spoon tomato soup over. Do not reconstitute the soup.
  6. Bake for 40 - 50 minutes, until peppers are tender.
  7. Note: Not a big deal if the peppers won't stand up. Use a couple of toothpicks to hold the stem "lid" in place.
  8. Prep time doesn't include time to make the beans and rice - 25 minutes.

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