My mom would make Stuffed Peppers every so often growing up. It's delicious, and I credit that dish to me being a fan of bell peppers. I love to eat bell peppers cooked in fajitas as well as raw dipping them in hummus or guacamole.
The other day I was thinking about my elimination diet days; boy those were dark days. However, these Bison Stuffed Mini-Bell Peppers were a definite bright spot during those crazy doctor prescribed days.
The thinking of those dark food days was when the idea for these Vegetarian Loaded Pepper Skins came. I love how filling and nutritious these skins are, and I love how fun they are to eat. I love that I can enjoy them for a meal, or serve them as an appetizer with friends. I love that they are healthy and delicious; they are perfect for a pool side meal or a party outside under the stars. Basically, they are awesome and delicious!.
Del Real Foods is having a recipe contest, and I received this Vegetable Mexican Rice as one of the products to use in developing a recipe for that contest. Voting starts May 9th if you were wondering.
This rice is ridiculously easy to make in the microwave and enjoy as a side dish, or with a few additional spices and ingredients I was able to easily and quickly, in under 30 minutes, make these fancy little Loaded Pepper Skins. #momwin
You can use this store locator to find where Del Real products are sold, but I have seen them at Costco and Kroger stores. The great thing about that store locator is you can search zip code AND the specific product you are looking for. It's quite handy when looking where you can buy this rice or the barbacoa for those delicious Barbacoa Nachos I posted last week.
Loaded Pepper Skins- Vegetarian
Active Time: 10 minutes
Inactive Time: 20 minutes
1 (24 oz) pkg. Del Real Arroz aka Rice with Vegetables
1 (15 oz) can black beans, rinsed and drained
1 (4 oz) can diced green chiles
1/2 tsp cumin
1/2 tsp chili powder
1 tsp garlic powder
6-8 bell peppers
Cheese: 4 cheese Mexican, cheddar, monterey jack, or a combination
Optional toppings: guacamole, sour cream, or plain Greek yogurt
- Preheat oven to 350 degrees and line a cookie sheet or jelly roll pan with aluminum foil. Spray the foil with olive oil or a cooking spray of choice.
- Mix the top 6 ingredients together in a large bowl with a large spoon. You do not need to follow the cooking directions on the Del Real Arroz rice container. Just pour the rice into the bowl and add everything else.
- Wash and cut the bell peppers. You will want to remove the tops, pull out the seeds (I rinse out any extra remaining seeds), and cut the bell pepper in thirds or fourths depending on the number of ridges/bumps aka lobes on the bottom of the bell pepper. This will give you your "pepper skins."
- Place your washed pepper skins on the prepared pan. Using a small spoon scoop the rice mixture into the pepper skins. I like to fill the pepper skins with as much rice goodness as will fit on the skin.
- Top the pepper skins with cheese. You can use as much or as little cheese as you desire.
- Bake your pepper skins at 350 degrees for about 20 minutes or until the peppers are soft.
- You can serve guacamole or sour cream along side the pepper skins, place a small dollop on top, or just enjoy them plain. They are delicious either way.
- Serve warm and enjoy!
- Store leftovers in the refrigerator.
Happy Simple, Quick, Easy, and Healthy Loaded Pepper Skins making and eating!