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In recent years, rice bowls have surged in popularity as a go-to meal for those seeking a balance of flavor, nutrition, and convenience. These versatile dishes allow for endless customization, catering to a variety of dietary preferences while delivering a satisfying and wholesome experience. One such delightful adaptation is the Stuffed Banana Peppers Inspired Rice Bowl—a vibrant, nourishing option that perfectly marries the hearty goodness of rice with the fresh, zesty flavors of stuffed banana peppers.

Stuffed Banana Peppers Inspired Rice Bowl

Discover the vibrant and nutritious Stuffed Banana Peppers Inspired Rice Bowl, a delightful meal that combines the heartiness of rice with the zesty flavors of stuffed banana peppers. Packed with wholesome ingredients like brown rice, black beans, and fresh vegetables, this recipe is perfect for vegetarians and anyone looking to elevate their rice bowl experience. With its rich flavors and nutritional benefits, it's a fresh take on a classic dish that's easy to customize for your dietary needs. Enjoy the health benefits and culinary creativity that this colorful bowl has to offer!
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Ingredients
  

4 large banana peppers

1 cup brown rice (uncooked)

2 cups vegetable broth (or water)

1 cup black beans (canned, drained and rinsed)

1 cup corn (frozen or canned)

1 medium onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder (adjust to taste)

1 cup diced tomatoes (canned, drained)

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Salt and pepper, to taste

Olive oil, for sautéing

Instructions
 

Prepare the Rice: In a medium saucepan, bring 2 cups of vegetable broth (or water) to a rolling boil. Add the uncooked brown rice, then reduce the heat to low. Cover the saucepan and let it simmer for approximately 45 minutes, or until the rice is tender and the liquid has been fully absorbed. Once cooked, remove from heat and let it sit covered for an additional 10 minutes to steam.

    Preheat the Oven: While the rice is cooking, preheat your oven to 375°F (190°C) to prepare for baking the stuffed peppers.

      Prepare the Peppers: With a sharp knife, cut the tops off the banana peppers and gently remove the seeds and membranes inside. Rinse the peppers under cold water to clean them thoroughly, then set aside to drain.

        Cook the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is translucent and fragrant. Incorporate the black beans, corn, cumin, smoked paprika, chili powder, and diced tomatoes into the skillet. Season with salt and pepper, mixing well. Allow it to cook for an additional 5-7 minutes, stirring occasionally.

          Add the Rice: Once the filling is fragrant and well mixed, gently fold in the cooked brown rice, ensuring all ingredients are combined evenly. Taste and adjust seasoning as needed.

            Stuff the Peppers: Using a spoon, carefully fill each banana pepper with the rice and bean mixture, pressing down lightly to pack it in. Arrange the stuffed peppers upright in a baking dish.

              Add Cheese: Generously sprinkle the shredded cheese over the tops of each stuffed pepper, ensuring good coverage for melting.

                Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and continue to bake for another 10-15 minutes, or until the cheese is bubbling and has a lovely golden color.

                  Serve: Once baked, carefully remove the dish from the oven and let the peppers cool for a few minutes. Garnish with fresh chopped cilantro for a burst of color and flavor.

                    Enjoy: Serve the stuffed banana peppers on their own or over a bed of fluffy rice for a hearty, satisfying meal!

                      Prep Time: 20 minutes | Total Time: 1 hour 25 minutes | Servings: 4

                        Presentation Tips:

                          For an appealing presentation, serve the stuffed peppers on a large platter with a drizzle of lime juice over the top, and garnish further with additional cilantro or slices of avocado.