Every winter when the blistering cold starts nipping at my nose, I start to crave warm comforting bowls of beans. This year my love and curiosity of one of the most nutritious foods out there, has inspired me to try new ways to eat them. Beans are not only little bites of deliciousness, but also very nutritious. A low-fat excellent source of protein, beans provide the body with much needed amino acids for fighting infections and maintaining healthy bones and tissues. Beans contain complex carbohydrates which keep you full longer and have a low glycemic index which makes them a healthy food for those with sugar digestion problems. As if it couldn’t get any better, beans are also rich in dietary fiber which aides in digestion, and when added to your diet can prevent cardiovascular disease.
Over the weekend I tried a recipe for Spicy Black Bean Stuffed Peppers off the blog www.canyoustayfordinner.com. They were AMAZING!! Despite me making a double batch, I nearly ate them all.
These are simple and easy to make for a quick vegetarian meal or appetizer. Here is the recipe:
Spicy Black Bean Stuffed Peppers
2 Med Long Red Sweet Peppers OR Miniatures Sweet Bells Peppers (you can use any peppers you like)
1/2 Medium Onion Diced
2 Cloves of Garlic (adjust as needed I personally LOVE it)
1 15 oz Can of Black Beans (OR cook you’re own ahead)
1 TBSP of Olive Oil
¼ Cup of Water
½ Cup sweet corn
½ Cup of shredded Cheese (Colbyjack of Chihuahua)
½ Cup of diced Jalapenos
Top with optional Cilantro, Sour Cream and Salsa
2 tsp Cumin
2 tsp Chili Powder
½ tsp Smoked Paprika
½ tsp of Salt (or less)
½ tsp of cayenne optional
Preheat oven to 400 F. Cut peppers lengthwise and place on cookie sheet. Cook peppers for 15 to 20 minutes until slightly tender. If using large peppers it may take longer.
Saute onions on medium heat in oil until tender and slightly translucent. Add garlic, stir and cook for 3 mins. If using canned beans rinse beans in cold water. Add beans, water, jalapenos and seasoning to pot. Stir, reduce heat and simmer for 15 to 30 mins. Stir in corn, and cook an additional 3 minutes.
Remove peppers and stuff with bean mixture. Top with cheese and place back in oven until cheese is browned. Remove from the oven and top with sour cream and cilantro.