1-1/2 C Pinto Beans (About 3/4 C Dry)
3 C Hot Cooked Rice
2 T Chili Powder
1 t Garlic Powder
1/4 t Onion Powder
1/4 t Dried Oregano
1/2 t Paprika
3 t Cumin
1 t Black Pepper
1 Pinch Cayenne Pepper, to taste
6 LARGE Bell Peppers
Sea Salt
2 Large Tomatoes Chopped
1 Jalapeño
Water
Cook pinto beans and rice according to package directions. Add spices to cooked rice and stir well to mix.
Cut off tops of bell peppers and remove seeds. Blanch in hot water for 5 minutes.
Chop tomatoes and jalapeño (seeds and all). With a potato masher, mash the tomatoes until it is similar in consistency to a thin soup. Add a little water if needed.
Place peppers in a lasagna pan. Sprinkle with sea salt. Place 1/4 C pinto beans in the bottom, followed by 1/2 C of the rice. Put a couple spoonfuls of the tomato and jalapeño mixture on top. Pour the remaining tomatoes into the bottom of the pan until you can no longer see the bottom. Add water if necessary, you don't want your stuffed peppers drying out.
Makes 6 Servings. Each serving provides as outlined by choosemyplate.gov
1 from Vegetables
1 from Protein
1 from Grains
You can add 1 serving of dairy by topping with 1/3 C of Shredded Cheese
