Thursday, June 13, 2013

Chipotle Inspired Stuffed Peppers

Gluten Free/Vegatarian

To say that we love the restaurant, Chipotle, is an understatement. Not only do they provide delicious GF and vegetarian options, they support non-GMO projects and sell "clean" foods.

Honestly, it the really the only "fast food" we eat, the Prince always get 2 hard tacos with jasmine rice, black beans, cheese and mild salsa and a side of chips. I have a 6 year old that can put down some food.

We recreate Chipotle at home from time to time and so, this dish was just a combination of wanting to use the gorgeous organic red bell peppers I had on hand and eating Chipotle at the same time!


What you need:
5 to 6 red bell peppers, organic
1 1/2 cup cooked jasmine rice
1 Tbls lime juice, freshly squeezed
1 tsp sugar
3 Tbls, cilantro, chopped, organic
1 can black beans, organic, rinsed and drained or 1 and 1/2 cups of cooked dried black beans
1 1/2 cup shredded cheese or choice

What you do:
Preheat Oven to 350.
Wash peppers, slice off tops and remove seeds. Place, standing up, in lightly oil baking dish.
In a mixing bowl, combine rice, lime, sugar and cilantro.
Evenly distribute rice mixture into peppers.
Evenly distribute beans on top of rice in peppers.
Cover peppers with aluminum foil.
Place in oven and bake for 25 to 30 minutes.
Remove foil and top each pepper with even amounts of shredded cheese.
Return to oven and bake for approximately 5 minutes, or until cheese is melted.

Remove from oven and served with desired accompaniments.

Optional: serve with fresh salsa, guacamole, lettuce, sour cream, blue chips  (our home made salsa and guacamole recipes coming soon on Eat Like A Prince blog. )



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