This completely vegan recipe was recently served backstage at Verizon Wireless and was a hit! What a great dish to utilize fresh herbs and vegetables on a hot summer day!
Ingredients
8 Bell Peppers
2 cups Cooked White Rice
2 tbsp Olive Oil
1 Medium Onion, diced
4 Cloves Garlic, minced
1 can (540ml) Black Beans, drained and rinsed
1 ½ cup Corn off the cob or frozen niblets
2 Tomatoes, diced
2 tsp Chili Powder
1 tsp Ground Cumin
Hot Sauce to taste (optional)
Salt and Pepper to taste
Vinaigrette Ingredients
2 tbsp Lemon Juice
¼ cup Olive Oil or other Salad Oil (sunflower, grapeseed, canola)
1 big tbsp of Sriracha or more to taste
1 tsp Dijon mustard
1 bunch of Cliantro, chopped fine
Salt and Pepper to taste
Directions
- Preheat the oven to 375F
- Start by preparing the peppers. Slice the top off each pepper about 1″ from the stem end and then remove any seeds or ribs left inside. If any of the peppers are a little crooked, slice a little off the bottom until they stand up straight. Arrange cut side up in a baking dish, and set aside.
- Next, make the filling. In a large skillet set over medium-high heat, heat the olive oil. Add the onion and garlic in olive oil, and saute for 5-7 minutes or until soft. Stir in the rice, beans, corn, diced tomatoes, chili powder and cumin, and continue cooking for 5 minutes or until everything is heated through.
- Remove from the heat and prepare vinaigrette. Season the rice mixture with the vinaigrette to your liking. Start with a little, taste as you are seasoning the rice with the lemon vinaigrette. Spoon the rice mixture into the peppers, making sure not to pack too tightly.
- Bake in preheated oven for 25-30 minutes or until peppers are tender. Serve right away. Makes 8 Servings.
Vinaigrette Directions
- In a clean mixing bowl combine lemon juice, Dijon mustard, and Sriracha and stir together with a whisk.
- Slowly drizzle in the salad oil while whisking briskly to create a nice emulsified dressing. Season with salt and pepper at the end
- Before mixing with the rice mixture add in the cilantro and give it a few whisks to combine.
