I made this dish on a Tuesday night. Although the cook time is 1 hour, the recipe I used claimed that the prep only took 20 minutes, which seemed reasonable to me. I figured I’d just start cooking a little early, pop these suckers in the oven, and dinner would be ready by 7:30 at the latest.
My mom knew better. When I told her I was making stuffed peppers, she was delighted, but mentioned that she no longer made them because they took so long to prepare. I rolled my eyes, but sure enough, it took me an hour just to chop all the vegetables! I think we started dinner around 9:00…
Moral of the story: Stuffed peppers are not a weeknight meal. And of course, Moms know best. Also, this meal ended up feeding six people, including three teenage boys. So it’s a great dish to make if you’re cooking for lots of hungry vegetarians.
You will need:
-1 jalapeno, minced (This results in a very mild dish. Use more if you want it to be spicier)
-2 onions, chopped
-3 garlic cloves, minced
-1 can (19 oz) black beans
-1/2 cup yellow cornmeal
-Shredded cheese of your choice (pepper jack is recommended, but I used white and yellow cheddar because that was what I had)
-1 tsp cumin
-Cilantro, separated from stems
-3/4 cup water
-3 bell peppers (or, substitute poblano chiles for a spicier recipe)
-1 oven-safe casserole dish (13×9)
1. Halve bell peppers lengthwise
2. In a food processor, puree tomatoes, jalapeno, one chopped onion, two of the garlic cloves, and salt. Pour mixture into baking dish and set aside.
3. In a large bowl, combine beans, remaining garlic and onion, cornmeal, grated cheese, cumin, cilantro, 3/4 cup water, salt, and pepper.
4. Nestle the bell peppers in the baking dish. Stuff with bean mixture, and sprinkle with more cheese and cilantro.