4 sweet peppers (red, yellow or orange)
1 cup long grain rice (brown, white or a combination)
2 Tbsp olive oil 1 large (or 3 small) shallot, diced
2 cups kale, or other greens, chopped
2 cloves garlic or 1 tsp preserved garlic
1/4 tsp chili flakes 4 tomatoes, diced
1 - 2 cups mushrooms, diced
1 tsp dried cilantro
dash of chili powder
freshly ground pepper
1 can black beans, rinsed
cheddar cheese, shredded
1. Preheat oven to 425 F. Cut peppers in half from stem to bottom (not through the middle) and remove seeds. Rub in olive oil and layer on a baking sheet. Place in oven to roast for 20-25 minutes. Turn halfway through cooking time.
2. Meanwhile add rice to 2 cups of water, bring to a boil and cook for 20 minutes or until ready.
3. While those two things are cooking on their own, make your filling: Heat 1 Tbsp oil in large, deep dish fry pan. Add shallot, kale, garlic and chili flakes and cook for 8 minutes. Add tomatoes and mushrooms and cook for 4 minutes more. Add cilantro, pepper, chili powder, black beans and 1/4 cup of cheese. Mix mixture together. Add rice.
4. Remove peppers from oven. Pack rice/bean mixture into each pepper (should be overflowing a little). Top with extra cheese. Cook in oven for 10 minutes more, or until cheese is melted on top.
Much love & good eating,