This recipe uses a blend of "Delicious" and "Side Piece" seasonings to create a complex, robust flavor in the rice and vegetable filling, transforming simple bell peppers into a satisfying entree.
Ingredients
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4 large bell peppers (any color), tops cut off and seeds removed
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1 tbsp olive oil
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1 small yellow onion, diced
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1 cup mushrooms, diced (optional)
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1 cup cooked brown or white rice
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1 (15 oz) can black beans, drained and rinsed
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1 cup corn (frozen or canned, drained)
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1 tbsp tomato paste
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1 tbsp Paramour Spice Co. "Delicious" Seasoning
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1 tsp Paramour Spice Co. "Side Piece" Seasoning
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½ cup vegetable broth
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½ cup shredded cheese (Monterey Jack or Cheddar), divided
Instructions
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Prep Peppers: Blanch the prepared bell peppers in boiling water for 3–5 minutes to slightly soften them. Remove and let them drain upside down.
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Preheat: Preheat your oven to 375°F (190°C).
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Sauté Filling Base: Heat the olive oil in a skillet over medium heat. Add the onion and mushrooms (if using). Sauté for 5–7 minutes until softened. Stir in the tomato paste and cook for 1 minute.
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Season and Mix: Stir in the cooked rice, black beans, corn, vegetable broth, "Delicious" Seasoning, and "Side Piece" Seasoning. Cook for 2 minutes, allowing the liquid to be absorbed and the flavors to meld. Remove from heat and stir in half of the shredded cheese.
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Stuff and Bake: Place the peppers upright in a baking dish. Spoon the filling mixture evenly into each pepper. Sprinkle the remaining cheese on top of the filling in each pepper.
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Bake: Pour about ½ inch of water into the bottom of the baking dish (this keeps the peppers moist). Bake for 25–30 minutes, or until the peppers are tender and the cheese is melted and bubbly.