My garden goodie supply is starting to slow down but my pepper plants are still growing steadily. These are usually the last of my vegetables to bloom and they always represent the end of a successful harvest season. I planted a few different varieties this year, but my favorite are the cubanelles because of how versatile they are.
Cubanelle peppers are the perfect size for stuffing and they make for a healthy, gluten-free taco shell replacement. I blended a bunch of Tex-Mex flavors together to make some blistered taco boats. This is a great way to use up some extra rice and beans that you have in the fridge. You can serve this as is or you can top them with some salsa or guacamole.
Cubanelle peppers are the perfect size for stuffing and they make for a healthy, gluten-free taco shell replacement. I blended a bunch of Tex-Mex flavors together to make some blistered taco boats. This is a great way to use up some extra rice and beans that you have in the fridge. You can serve this as is or you can top them with some salsa or guacamole.
YIELDS
12 pepper boats
PREP TIME
COOK TIME
TOTAL TIME
- 6 cubanelle peppers, cut in half
- 1 cup cooked rice
- 1 cup cooked red beans
- 1 jalapeno, diced
- 1/2 cup red onion, diced
- 2 cloves garlic, minced
- handful cilantro, shredded
- 1 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp sea salt
- juice from 1 lime
Directions
1. Preheat oven to 350°F.
2. Prepare rice and beans according to package. (I used canned beans.)
3. In a large mixing bowl, add the cooked rice and beans and mix well. Stir in the jalapeño, onion, garlic, cilantro, and spices.
4. Squeeze in the juice from the lime and stir.
5. Line a baking sheet with the peppers and fill the peppers with the rice and bean mix.
6. Bake for 30 min, until peppers begin to blister, before removing from oven.
Tip: I added a baking dish filled with water underneath the pan with the peppers to help keep the rice from drying out while baking.
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Photo: Lauren Sacerdote
