This is super easy and the nice thing- there is really no wrong way to make stuffed peppers. Here’s my recipe:
|1 red onion & 1 yellow onion -diced|
|2-4 cloves garlic|
|1 can black beans|
|1 cup (or more) cooked brown rice|
|1 cup corn|
|1 tube chicken sausage (or any sausage you like)|
|salt & pepper|
|hot sauce (optional)|
|4-6 bell peppers (assorted color)|
Sauté the onion in a Dutch oven over med-high heat, adding the garlic after a few minutes and cook until onion is translucent. Add the beans (with juice), rice and corn and stir allowing the flavors to mix and liquid to cook off.
If your daughter is a vegetarian- you need to separate the mix at this stage. For this reason, I cook the sausage in a separate pan, but if not- you can cook in your Dutch oven prior to the onions and reserve. Either way- add the sausage to your mix. Stir to combine, remove from heat and season with salt and pepper. (hot sauce optional)
Meanwhile, you have cut the heads off your peppers and arranged them upright in a glass baking dish. At this point, you can mix some cheese into the stuffing first or just stuff the peppers.
Bake at 350 for 10 minutes before adding cheese to the tops and continue to bake another 10 minutes or until peppers are tender.