“A healthy, delicious and eye-appealing dish for all occasions”
READY IN:
1hr 5mins
SERVES:
4-6
YIELD:
6 bell peppers
UNITS:
US

Ingredients Nutrition

Directions

  1. Parboil rice in the 2 cups of broth, leave to soak up all of the broth and cool.
  2. Add salt, basil, drained black beans, onion and garlic to rice and mix.
  3. Cut the tops off the peppers leaving the stems intact and seed the peppers.
  4. Preheat oven to 4000.
  5. Stir olive oil into marinara sauce and spread 3/4 jar into bottom of a 9x13x2” casserole dish.
  6. Stuff each pepper generously and place in casserole dish.
  7. Ladle remaining marinara sauce on stuffed peppers, then cover each with the cut-off tops.
  8. 8. Cover with foil and bake 45-60 minutes until peppers are tender but not mushy.
  9. 9. Serve hot spooning the sauce over each pepper.

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