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Stuffed banana peppers are a beloved dish that brings warmth and comfort to the dinner table. Their vibrant color and inviting aroma make them a visual and sensory delight, often evoking memories of family gatherings and hearty meals. The classic preparation of stuffed peppers typically involves filling them with a savory mixture, but this innovative rice bowl variation takes the essence of stuffed banana peppers and transforms it into a harmonious blend of flavors and textures that is both satisfying and nutritious.

Stuffed Banana Peppers Inspired Rice Bowl

Discover the delicious world of stuffed banana pepper-inspired rice bowls, where comfort meets nutrition! This vibrant dish combines the mild heat of banana peppers with a filling of brown rice, black beans, corn, and spices, creating a satisfying and wholesome meal. Perfect for weeknight dinners or meal prep, this recipe offers versatility and can easily be customized to suit various dietary needs. Embrace the blend of flavors and textures that will delight your taste buds while nourishing your body.
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Ingredients
  

4 large banana peppers

1 cup brown rice (uncooked)

2 cups vegetable broth (or water)

1 cup black beans (canned, drained and rinsed)

1 cup corn (frozen or canned)

1 medium onion (diced)

2 cloves garlic (minced)

1 tsp cumin

1 tsp smoked paprika

1/2 tsp chili powder (adjust to taste)

1 cup diced tomatoes (canned, drained)

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro (for garnish)

Salt and pepper (to taste)

Olive oil (for sautéing)

Instructions
 

Prepare the Rice: In a medium saucepan, bring 2 cups of vegetable broth (or water) to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit covered for 10 minutes.

    Preheat the Oven: While the rice cooks, preheat your oven to 375°F (190°C).

      Prepare the Peppers: Cut the tops off the banana peppers and gently remove the seeds. Rinse them under cold water and set aside.

        Cook the Filling: In a large skillet, heat a splash of olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent (about 5 minutes). Stir in the black beans, corn, cumin, smoked paprika, chili powder, and diced tomatoes. Season with salt and pepper to taste and let it cook for another 5-7 minutes.

          Add the Rice: Add the cooked brown rice to the skillet and mix well until everything is combined. Adjust the seasoning if necessary.

            Stuff the Peppers: Carefully fill each banana pepper with the rice and bean mixture, packing it down gently with a spoon. Place the stuffed peppers upright in a baking dish.

              Add Cheese: Sprinkle shredded cheese generously over the tops of the stuffed peppers.

                Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbling and slightly golden.

                  Serve: Remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.

                    Enjoy: Serve the stuffed banana peppers on a bed of rice or as is, for a hearty, wholesome meal!

                      Prep Time: 20 minutes | Total Time: 1 hour 25 minutes | Servings: 4