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W36 R58 Cheesy Tex-Mex Stuffed Peppers with Rice, Black Beans, Pickled Red Onion & Creamy Guac

Mexican · Serves 2

W36 R58 Cheesy Tex-Mex Stuffed Peppers

with Rice, Black Beans, Pickled Red Onion & Creamy Guac

By Recipe0 System

Mildly sweet and perfect for stuffing, bell peppers are one of our favorite ingredients in quick (and tasty!) dinners. Speaking of stuffing, we combined lime-kissed, Southwest-spiced black beans with fluffy aromatic jasmine rice for a vegetarian twist on a meaty orig. The peppers get a big sprinkle of Mexican cheeses that turn ooey-gooey as they bake and then they’re topped with tomatoes, dollops of creamy guac, and tangy pickled onion.

Mexican
Main Course
Difficulty
medium
Rating
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Instructions

7 steps
  1. 1

    Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

    Halve, peel, and thinly slice ¼ of the onion; dice remaining onion. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Halve bell peppers lengthwise; remove stems and seeds. Dice tomato and season with a pinch of salt and pepper.

    In a small microwave-safe bowl, combine sliced onion, juice from half the lime, ¼ tsp sugar (½ tsp for 4), and a pinch of salt. Microwave until onion is bright pink, 30 seconds. Set aside to pickle.

  2. 2

    In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), 1 tsp Southwest Spice Blend (2 tsp for 4), and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. (You’ll use the rest of the Southwest Spice Blend in Step 5.)

    Keep covered off heat until ready to use in Step 5.

  3. 3

    While rice cooks, place bell peppers on a baking sheet and rub all over with a drizzle of oil. Season with salt and pepper, then arrange cut sides down.

    Roast on top rack until browned and softened, 15-18 minutes.

  4. 4

    In a second small bowl, combine guacamole, sour cream, and a pinch of lime zest. Season with salt and pepper. Set aside.

  5. 5

    Heat a drizzle of oil in a large pan over medium-high heat. Add diced onion and a pinch of salt; cook, stirring occasionally, until lightly browned, 3-4 minutes.

    Stir in beans and their liquid, Tex-Mex paste, and remaining Southwest Spice Blend. Bring to a simmer; cook until liquid is absorbed and beans are softened, 4-6 minutes.

    Fluff rice with a fork and stir in remaining lime zest and 1 TBSP butter (2 TBSP for 4 servings). Stir into bean mixture; taste and season with salt and pepper.

  6. 6

    Once bell peppers are done roasting, remove sheet from oven. Carefully stuff with about half the filling (save the rest for serving). Evenly sprinkle with Mexican cheese blend.

    Return to top rack; bake until cheese melts, 3-4 minutes.

  7. 7

    Divide remaining filling between plates. Top with stuffed peppers, creamy guac, tomato, and as much pickled onion (draining first) as you like. Finish with a squeeze of lime juice. Serve with any remaining lime wedges on the side.

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