Serves 4
Salsa and pumpkin seed butter join forces in these colorful stuffed peppers that are a little spicy, a little sweet, and one-hundred percent delicious.
Gluten Free
Soy Free
4 large red bell peppers
1 tablespoon olive oil or 1/4 cup water
1 small yellow onion, chopped
2 cups cooked white or brown rice
1 1/2 cups cooked or one 15.5-ounce can dark red kidney beans, drained and rinsed
1 cup tomato salsa
1/4 cup pumpkin seed butter
2 tablespoons minced canned or jarred jalapeños
1 tablespoon minced fresh parsley
1 teaspoon natural sugar
Salt and ground black pepper
2 tablespoons chopped pepitas (hulled pumpkin seeds)
1/2 cup apple juice or water
Preheat the oven to 350°F. Slice off the tops of the peppers, reserve and set aside. Remove the seeds and membranes of the peppers. Plunge the peppers into a pot of boiling water and cook until softened, about 5 minutes. Remove from the water and drain, cut side down. Chop the pepper tops and set aside.
Heat the oil or water in a large skillet over medium heat. Add the onion and reserved chopped pepper tops and cook until softened, about 5 minutes.
In a large bowl, combine the onion mixture with the rice, beans, salsa, pumpkin seed butter, jalapeños, parsley, sugar, and salt and pepper to taste. Mix well.
Fill the pepper cavities evenly with the rice mixture, packing tightly. Top with the pepitas. Place upright in a baking dish. Add the apple juice to the baking dish, cover tightly, and bake until the peppers are tender and the stuffing is hot, about 45 minutes.