Stuffed Bell Pepper

Recipe Adapted From PickyEater

Stuffed Bell Pepper


  • Red Bell Pepper ~ 1
  • Onion, chopped fine ~ 1
  • Kidney beans ~ 1 small can
  • Tomatoes ~ 1 small can, or if using fresh 0nes, roughly about 2, diced
  • Cumin powder ~ 1 tsp.
  • Jalapeno peppers, minced ~ 1 Tbsp.
  • Red chili powder, salt ~ to taste
  • Spring onions, chopped ~ for garnish
  • Shredded cheese ~ 2 Tbsp. (optional)


  • Preheat oven to 400 deg. Fahrenheit.
  • In a skillet, add some olive oil, and once hot, add the onions and jalapenos and saute for a couple of minutes.
  • Now add the rest of the ingredients (with the exception of the cheese and spring onions) and cook until the mixture thickens a bit.
  • Wash the pepper, cut in half, remove the stem, the inner membrane and the seeds.
  • Now fill both the pepper halves with the bean mixture, top it with some cheese, and bake in a baking sheet until done, for about 30 minutes or so. Alternatively, to keep the bottom from crisping up too much, bake these in a loaf pan, by adding some vegetable broth to the bottom(about a quarter of an inch).
  • Garnish it with the chopped spring onions.

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