Black bean stuffed peppers
Hospital
Maine Medical Center
Prep time
35 minutes
Cook time
1 hour
Yield
20 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
6 1/2 ounces vegetable onion, cut and peeled for soup
4 1/2 cups water
10 green peppers
3 1/2 ounces cream cheese
1 cup brown rice
1 3/4 pounds fresh baby spinach
2 1/8 cups canned tomatoes
6 grams diced green chilies
3 1/8 pounds canned black turtle beans
4 grams ground cumin
4 grams dried oregano leaves
3 1/2 ounces Colby Cheddar cheese, shredded
4 1/2 cups water
10 green peppers
3 1/2 ounces cream cheese
1 cup brown rice
1 3/4 pounds fresh baby spinach
2 1/8 cups canned tomatoes
6 grams diced green chilies
3 1/8 pounds canned black turtle beans
4 grams ground cumin
4 grams dried oregano leaves
3 1/2 ounces Colby Cheddar cheese, shredded
preparation
Instructions
1. Cut peppers lengthwise in half.
2. Cook rice until light and fluffy.
3. Combine the cooked rice with the remaining ingredients.
4. Press 1/2 cup of the mixture into each green pepper half.
5. Place pans in a rapid chill refrigerator and chill until the temperature falls below 41°F. Record the time and temperature on the recipe.
6. Bake the stuffed peppers in a 300°F oven, covered with foil, for one hour or until the internal temperature reaches 165°F.
2. Cook rice until light and fluffy.
3. Combine the cooked rice with the remaining ingredients.
4. Press 1/2 cup of the mixture into each green pepper half.
5. Place pans in a rapid chill refrigerator and chill until the temperature falls below 41°F. Record the time and temperature on the recipe.
6. Bake the stuffed peppers in a 300°F oven, covered with foil, for one hour or until the internal temperature reaches 165°F.
