Creative | Gluten Free | Vegan

PEPPERS STUFFED WITH PINTA BEANS AND RICE

Ingredients:

PEPPERS STUFFED WITH PINTA BEANS AND RICE

Pinto beans

  • 500 g of dried pinto beans
  • 10 cups of water
  • 1 bay leaf
  • 2 garlic cloves (peeled)
  • 1/2 white onion
  • red bell pepper (optional)
  • salt to taste

Peppers stuffed with beans and rice:

  • 1 cup of cooked brown rice
  • 2 cups of pinto beans (cooked)
  • 3/4 cup prepared sauce (medium heat)
  • 1/2 cup canned corn (drained and rinsed)
  • 2 extra large peppers

Optional ingredients

  • avocado (salsa, natural yogurt or spicy cashew cream with coriander, cheese, jalapeño, radish)

– Pinta beans:

  1. Sort the pinto beans and remove the beans that are too dry.
  2. Cover the pinto beans with water and let them soak for 8 hours or overnight.
  3. Drain the soaking water and rinse the pinto beans.
  4. In a large pot, cover the soaked pinto beans with fresh water and bring to a boil over high heat.
  5. Add a bay leaf, ½ onion (not chopped) to season the beans. If desired, add a pinch of red bell pepper to warm up.
  6. Reduce heat to medium-low and simmer partially covered beans for 30-45 minutes, eliminating foam that rises as they cook.
  7. Remove the bay leaf, garlic cloves and onion half. Season the beans generously with salt to taste.

– Peppers stuffed with pinto beans and rice:

  1. Prepare rice according to package directions ahead, or use parboiled rice.
  2. Preheat the oven to 180 degrees.
  3. In a bowl, combine the cooked brown rice, pinto beans, salsa, and corn.
  4. Carefully cut the peppers in half and discard the seeds. Fill the peppers with the rice and bean mixture.
  5. Place the peppers in an oiled baking dish and bake 20 minutes, covered with aluminum foil.
  6. Remove foil and bake an additional 10 minutes.
  7. Serve with your favorite toppings.
Main Course
Creative, Gluten Free, Vegan

Method:

PEPPERS STUFFED WITH PINTA BEANS AND RICE

Pinto beans

  • 500 g of dried pinto beans
  • 10 cups of water
  • 1 bay leaf
  • 2 garlic cloves (peeled)
  • 1/2 white onion
  • red bell pepper (optional)
  • salt to taste

Peppers stuffed with beans and rice:

  • 1 cup of cooked brown rice
  • 2 cups of pinto beans (cooked)
  • 3/4 cup prepared sauce (medium heat)
  • 1/2 cup canned corn (drained and rinsed)
  • 2 extra large peppers

Optional ingredients

  • avocado (salsa, natural yogurt or spicy cashew cream with coriander, cheese, jalapeño, radish)

– Pinta beans:

  1. Sort the pinto beans and remove the beans that are too dry.
  2. Cover the pinto beans with water and let them soak for 8 hours or overnight.
  3. Drain the soaking water and rinse the pinto beans.
  4. In a large pot, cover the soaked pinto beans with fresh water and bring to a boil over high heat.
  5. Add a bay leaf, ½ onion (not chopped) to season the beans. If desired, add a pinch of red bell pepper to warm up.
  6. Reduce heat to medium-low and simmer partially covered beans for 30-45 minutes, eliminating foam that rises as they cook.
  7. Remove the bay leaf, garlic cloves and onion half. Season the beans generously with salt to taste.

– Peppers stuffed with pinto beans and rice:

  1. Prepare rice according to package directions ahead, or use parboiled rice.
  2. Preheat the oven to 180 degrees.
  3. In a bowl, combine the cooked brown rice, pinto beans, salsa, and corn.
  4. Carefully cut the peppers in half and discard the seeds. Fill the peppers with the rice and bean mixture.
  5. Place the peppers in an oiled baking dish and bake 20 minutes, covered with aluminum foil.
  6. Remove foil and bake an additional 10 minutes.
  7. Serve with your favorite toppings.
Main Course
Creative, Gluten Free, Vegan

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