Vegetarian Stuffed Peppers

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Ingredients

4 large red bell peppers, halved from stem to base, seeds and membranes removed
1 tablespoon extra virgin olive oil, as needed
Fine salt and freshly ground black pepper, for sprinkling
½ cup long-grain brown rice (or 1 ½ cups cooked rice)
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped
½ teaspoon fine salt, to taste
1 pint (2 cups) cherry tomatoes, halved or quartered if large
½ cup chopped fresh cilantro, plus more for garnish
4 cloves garlic, pressed or minced
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 can (1 ½ cups) pinto beans, rinsed and drained
Freshly ground black pepper, to taste
1 tablespoon lime juice
4 ounces (about 1 cup) grated part-skim mozzarella or cheddar
Optional garnishes: Sliced ripe avocado or guacamole, perhaps a drizzle of cilantro-hemp pesto, red salsa, sour cream or vegan sour cream

2 stuffed peppers per serving

As published by Cookie and Kate.

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