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Quick Stuffed Bell Peppers

April 24, 2012

I’ve been super busy lately wrapping up a term with school and visiting with Hélène’s parents who are visiting from France. This has meant a lot of last-minute meals that require very little thought. I think this is a perfect recipe for a weekend lunch after running errands, or a great dinner before heading out for the evening. Exactly what I need right now! It’s also great as leftovers for school/work – warm or cold.

Stuffed Bell Peppers

2 bell peppers cut lengthwise, with seeds and white bits removed (stems optional – they do look pretty!)
1 can black beans
a few tablespoons fresh tomatoes, tomato paste, crushed tomatoes, etc.
4 green onions, chopped
1/4 red onion, very finely minced
1 tbsp chili powder
1 tsp oregano
salt and pepper
Optional: grated or chopped carrots or beets, additional minced bell pepper, diced zucchini or eggplant, etc., pinch of cayenne

Combine all ingredients in a bowl – no need to cook them in advance (the best part about this dish)!! Fill each pepper with bean mixture and bake at 400˚ for 20 minutes or more until bell pepper is soft.

Serve with tortilla chips, or crumble a few on top of each pepper. Great with a simple cilantro yogurt drizzled on top, and a few slices of fresh cucumber or other veggies.

Nothing super fancy, but easiest dinner ever and very rewarding for the limited work!

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