"Created these delicious Stuffed Peppers in partnership with @cascadianfarm and @thefeedfeed! #ad Cascadian Farm's #PoweredByPlants product is the main ingredient and contains an organic hearty blend with brown rice, corn, black beans, and bell peppers medley. Their products are organic, uncomplicated, and wholesome. And there is so much room for creativity as Powered by Plants products come unseasoned! I bought this Powered by Plants product from our local co-op @oceanbeachpeoplesorganicfoodmarket. Purchase Powered by Plants Frozen Entrees at your local co-op—they're on sale from 6/2 through 6/15 for $5.99! Find the recipe on @thefeedfeed: [https://thefeedfeed.com/powered-by-plants] #cascadianfarm #poweredbyplants #feedfeed"
Mexican Style Stuffed Bell Peppers
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A Note from Feedfeed
Cascadian Farm Powered by Plants Frozen Entrees are on sale at Ocean Beach Peoples Organic Food Co-op from 6/2 through 6/15 for $5.99.
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- Recipe Card
Prep time: 20mins
Cook time: 30mins
Serves or Makes: 6 Servings
Recipe Card
ingredients
- 2 tablespoons vegetable oil, plus more for the baking dish
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 large tomato, chopped
- 1/2 teaspoon salt, plus more to taste
- 2 teaspoons cumin
- 1 teaspoon chili powder, more or less depending on preference
- 1 12-ounce package Cascadian Farm Organic Powered by Plants Brown Rice, Corn, Black Beans, and Red Bell Peppers
- 6 bell peppers, any color
- 1/2 cup Mexican blend cheese, grated
- 1/4 cup cilantro, chopped, for garnishing
Method
Step 1
Heat oven to 350F.
Step 2
Heat oil in a medium nonstick skillet over medium heat. Add onion and cook until soft, about 3 minutes. Add garlic and cook until fragrant. Add chopped tomato and stir until combined. Season with salt. Once the tomato is soft, add cumin and chili powder. Cook for another two minutes, stirring occasionally.
Step 3
Add brown rice blend. Season with more salt and cook for 10-13 minutes, stirring occasionally, until the rice blend is thoroughly cooked.
Step 4
Meanwhile, cut off the top of the peppers and spoon out the seeds and veins. Place the peppers in a 9 x 13-inch baking dish and drizzle with oil.
Step 5
Fill the peppers with the rice mixture. Bake uncovered for 20 to 30 minutes until filling is heated through and peppers are tender.
Step 6
Sprinkle with cheese and bake for another 5 minutes until cheese is bubbly. Garnish with chopped cilantro and serve hot.