Ingredients

  • ½ cup black beans
  • 2 cups cooked brown rice
  • ¼ cup fresh cilantro
  • ½ cup NatureBox chili lime pistachios (www.naturebox.com)
  • 2 tbsp olive oil
  • 2 red bell peppers
  • 1 roma tomato, diced
  • Light sour cream for topping

Ready In 45 Minutes

Servings: 2

Cooking Instructions

Step 1

  • Preheat oven to 350 degrees F.Wash, dry and rub the outside of the red bell peppers with olive oil and wrap in aluminum foil.
  • INGREDIENTS:
  • EQUIPMENT:

Step 2

  • Place the bell peppers in the oven and bake for 15 minutes.In the meantime, add the cooked brown rice and olive oil to a large bowl and mix together.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 15 minutes

Step 3

  • Add the chili lime pistachios, black beans, tomatoes, and cilantro. Stir well.
  • INGREDIENTS:

Step 4

  • Remove the bell peppers from the oven, keeping the oven on, and unwrap the aluminum foil.Slice each bell pepper in half and remove the white pulp and seeds.Set each half on a baking sheet lined with parchment paper and fill with the brown rice filling.Loosely cover the tops with one layer of aluminum foil to avoid too much browning of the tops (you can remove this 10 minutes before they are done if you want a crispy top layer!).
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 10 minutes

Step 5

  • Bake for 20 minutes.
  • EQUIPMENT:
  • Length: 20 minutes

Step 6

  • Serve warm and top with light sour cream and cilantro.
  • INGREDIENTS: