Stews, Chilies and Curries

Stuffed Peppers with beans

Serves 2

Ingredients - Allergies: SF, GF, DF, EF, V, NF

2 large red or green bell peppers
1 cup stewed tomatoes
1/3 cup brown rice
2 tbsp. hot water
2 green onions
8 ounces cooked black beans
1/4 tsp. crushed red pepper flakes
Instructions

Discard seeds and membrane from peppers. Place cut-side down and cover. Bake at 375F for 15 minutes.
While the peppers are cooking, cook tomatoes, rice and water for 15 minutes. In the meantime, thinly slice green onions.
Stir beans, green onions, and pepper flakes into tomato mixture. Cook for 10 minutes more. Drain peppers. Turn cut-side up. Spoon beans mixture evenly into peppers and bake in the oven for 5-10 minutes.