Stuffed Peppers from the Bevier Cafe

U of I student chef shares a meatless dish

Urbana, IL - Today's recipe makes veggies the star of the dish.
Here to share veggie stuffed peppers in the ciKitchen U of I student chef Maggie Didier.

Make plans to visit the Bevier Cafe.

Veggie Stuffed Peppers
Portion size: 8oz 
Yield: 4
4 ea. Green Bell Peppers
14.85 oz. Long Grain Rice (Cooked)
4.5 oz. Yellow Onion (small dice)
15 oz. Black Beans (canned)
14.5 oz. Diced Tomato (canned)
8 oz. Shedder Cheddar Cheese
1 Tbsp. 80/20 oil
2 tsp Chili Powder
2 tsp Granulated Garlic
1 tsp Ground Cumin
1 tsp. Salt
1 tsp. Parsley (chopped finely)

In a 4in half pan combine the rice and water together, steam until done.
Cut off the top of the bell pepper, then core and deseed. Make sure to wash the pepper to remove all seeds.
Heat oil in a sauté pan; sauté the onions until transparent. Remove from heat.
In a big bowl combine rice, cooked onions, black beans, diced tomatoes, half the cheese, and spices.

Stuffed the howled-out pepper then top the pepper with 3oz of cheese
Cook at a 350F oven for 20 mins until pepper is soft and cheese is golden.
 


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