Black beans are deliciously stewed on the stove with chili powder, oregano and tomato sauce to fill flavorful bell peppers bowls along with brown rice, cilantro and salsa. You’ll have some black beans leftover for another meal and this recipe is easy to tone down for picky eaters; simply use less chipotle powder and mild cheddar instead of sharp.
Together: Soak the dried beans in water overnight. Drain and add to a large pot with 1 quart of water, along with the chopped onion, garlic, chili powder, cumin, chipotle powder, crushed oregano and tomato sauce. Stir, cover and bring to a boil over medium-high heat. When water boils, reduce heat to medium and continue cooking for about 1 hour, or until the beans are tender. Season with the salt, taste and adjust the seasoning as desired.
Preheat the grill for indirect grilling according to package instructions. Slice the top off the peppers and remove the seeds and veins. Turn the peppers upside down on a large plate and microwave on high for 3-4 minutes, or until the peppers are slightly soft, but not yet mushy.
Stir 2 cups of the cooked black beans together with the cooked brown rice, cilantro and salsa. Season with salt to taste and stir to ensure ingredients are evenly seasoned. Stand the peppers up on a pie pan. Spoon equal amounts of the bean-rice mixture into the peppers just past the top. Sprinkle with the grated cheddar on top.
Place the pan of peppers over a grill grate that is not preheated. Close the lid of your grill and cook for 5-10 minutes, or until the cheese is melted and the pepper skins wrinkle slightly. Remove from heat to let cool for 2 minutes and enjoy.