Grilled Peppers Stuffed with Dirty Rice
Grilled Vegan Dirty Rice Stuffed Peppers
Dirty peppers that are totally clean. That’s what you’ll get when you mix up a bunch of veggies, beans, and spices. Colorful bell peppers come to life with black beans, fresh corn, green onions, jalapeno peppers, cilantro, and brown rice that’s kicked up a few notches with ground chili pepper, cumin, sea salt, and a dash of chipotle chili powder for a smoky flavor.
This spicy rice and bean stuffed pepper creation was inspired by my love of Tex-Mex and Cajun food. I set out to make a Mexican stuffed pepper mixed with a bit of Texas, but my mind took a detour to New Orleans and the result was a dirty rice that you can eat on its own, stuffed in a pepper, mixed in with a tofu scramble, or rolled up in a tortilla. The possibilities for this filling are endless.
If you have a grill you’ll want to get it hot and slide your pretty little veggie and rice stuffed peppers right on top. Grilling gives them a smokier flavor and the peppers get scorched on the bottom (don’t worry, the blackened skin peels away from the pepper so you don’t have to eat it) and the rest cooks perfectly in about ten minutes.
If you don’t have a grill, no worries, just put them in a pan, and roast them until they begin to blacken like they would on the grill, then stuff them and roast them for about 30 minutes while covered in foil.
Bean, rice, and corn stuffed peppers are BKA. Breakfast King Approved. If you knew him you’d know that they must be good, because he’s a snob when it comes to food.
Nothing makes me happier than creating a meal that makes my hubby happy, especially when it consists of clean food that nourishes our bodies and makes us feel good. I know that you feel the same way about feeding your family, and that’s why you need to make these vegan stuffed bell peppers with spicy beans and rice. It tastes great, it looks beautiful, and it’s filled with real plant-based food.
Notes on the Rice: I chose this basmati rice because I love how chewy and firm it is. It takes forty minutes to cook and another ten off of the heat, and it’s totally worth the time it takes to make it. I cooked the rice in vegetable broth; you can cook it in water but it won’t be as flavorful.
You can use any type of rice that you want, you could also replace the rice with another grain if you want, but know that the result will be slightly different than what I’m sharing with you here.
Notes on the Vegetables: I grilled the corn, onions, and jalapenos before chopping them and mixing them with the beans and rice. If you don’t have a grill you can roast them until they start to brown and can be easily pierced with a fork.
Notes on the Spices: I’m a spice girl, the hotter the better. Please adjust the spices in this recipe according to your tastes. If you don’t like spicy food feel free to reduce the chili powders and the jalapeno peppers. Start with a teaspoon, mix, taste, and add more if you want.
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