Spring Recipe: Pinto Bean Stuffed Bell Peppers
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🫑 Spring Recipe: Pinto Bean Stuffed Bell Peppers
Description
A colorful, hearty meal packed with seasoned Doudlah Farms pinto beans, rice, and warm spices — simple enough for a weeknight, satisfying enough for Sunday supper.
Ingredients
Scale
🫘 For the Filling:
- 2 cups Doudlah Farms Organic Pinto Beans, cooked (or 1 can, drained & rinsed)
- 1 cup cooked rice (white or brown)
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup diced tomatoes (fresh or canned)
- 1 tsp cumin
- 1 tsp smoked paprika
- Salt & black pepper, to taste
- 1½ cups shredded mozzarella or pepper jack cheese, divided
🫑 For the Peppers:
- 6 bell peppers, mixed colors — red, orange, and yellow
- 1 tbsp olive oil
- Fresh flat-leaf parsley, chopped, for garnish
Instructions
- Prep the Peppers:
- Preheat oven to 375°F (190°C).
- Slice the tops off each bell pepper and remove the seeds and membranes.
- Lightly brush the outside of each pepper with olive oil and place upright snugly together in a baking dish.
- Make the Filling:
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Stir in garlic, cumin, and smoked paprika. Cook for 1 minute until fragrant.
- Add cooked pinto beans and mash roughly with the back of a spoon, leaving some beans whole for texture.
- Stir in diced tomatoes and cooked rice. Season generously with salt and pepper.
- Fold in 1 cup of the shredded cheese. Let the mixture cool slightly.
- Assemble & Bake:
- Spoon filling generously into each pepper, pressing down so they are packed full.
- Top each pepper with the remaining cheese so it covers the filling completely.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake an additional 10–15 minutes until the cheese is melted, bubbly, and golden brown and the peppers are tender with slightly caramelized edges.
- Let rest for 5 minutes before serving.
- Garnish & Serve:
- Scatter freshly chopped flat-leaf parsley generously over each pepper just before serving.
Notes
🍽️ Serving Suggestions
- Arrange all six peppers together in the baking dish for a beautiful presentation straight to the table.
- Serve with crusty bread to scoop up any filling that spills over.
- Leftovers reheat beautifully — store in an airtight container for up to 3 days.
