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

  1. 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.
  2. 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.
  3. 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.
  4. 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.