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Mexican 'Un-Stuffed' Pepper Bowls
with Black Beans
A veggie-full twist on mom's stuffed peppers, bursting with Mexican-inspired flavours! Green onion-spiked basmati and saucy black beans round out these bowls for a satisfying dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
370 mL
Black Beans
200 g
Green Bell Pepper
160 g
Sweet Bell Pepper
2 unit
Green Onion
½ can
Canned Corn
2 tbsp
Mexican Seasoning
370 mL
Crushed Tomatoes with Garlic and Onion
56 g
Baby Spinach
113 g
Yellow Onion
1 unit
Vegetable Broth Concentrate
¾ cup
Basmati Rice
Not included in your delivery
1.5 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Peel, then cut onion into 1/2-inch pieces. Heat a medium pot over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the onions. Cook, stirring occasionally, until tender, 2-3 min. Add rice and half the Mexican Seasoning. Cook, stirring often, until fragrant, 1-2 min. Add 1 1/4 cups water and broth concentrate (dbl for 4 ppl) and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove the pot from heat. Set aside, still covered.
While rice cooks, core, then cut peppers into 1/2-inch pieces. Thinly slice green onions. Using a strainer, drain and rinse beans. Drain, then rinse corn.
Heat a large non-stick pan over medium-high heat. (NOTE: For 4 ppl, use a large pot.) When hot, add 1 tbsp oil (dbl for 4 ppl), then peppers, remaining onions and half the corn (use all for 4 ppl). Cook, stirring occasionally, until veggies are tender-crisp, 4-5 min.
Add remaining Mexican Seasoning to the pan with veggies. Cook, stirring often, until spices are fragrant and veggies are coated. Add crushed tomatoes, beans and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce thickens slightly, 5-6 min. Add spinach. Stir until wilted, 1-2 min. Remove the pan from heat, then season with salt and pepper, to taste.
Fluff rice with a fork, then stir in half the green onions. Divide rice between bowls. Top with bean and veggie mixture. Sprinkle remaining green onions over top.
