Stuffed Peppers

I was really craving a stuffed pepper the other day, which is a little odd since I rarely ate them growing up and I don’t gravitate towards them on a menu or usually care for them in general. I think it’s because they often have way too much food in them and I don’t really enjoy ground beef just mixed around, willy nilly, in my meal. Is that weird?

Anyway- since it’s so cool in July in South Carolina I figured this would be the perfect time to attempt this dish, she said sarcastically.

These were super tasty, super easy, and my husband (Canon, let’s use his real name for ease), Canon loved them!

I used 3 peppers because I knew I’d only eat 1 and Canon would really want extra, and I’d probably steal a couple bites from him anyway.

I chopped up and onion and mushrooms – tossed them with some olive oil and garlic and let them cook a little in a pan on medium heat. Then I added black beans, frozen corn and some chopped basil. While these all mixed together over the heat, I opened a can of diced tomatoes and poured them in. Lastly was a cup of quinoa/brown rice mix that was from the previous night.

Ready to get in the oven!

I cut the bottoms of the peppers just slightly so they would stay standing in the glass dish. I know some cooks don’t suggest ‘crowding’ your food in a dish, but I’m not that particular. Plus it helped them all stay standing by pushing against each other a tad.

Mmmm, look at those wrinkly edges.

350 for about 30 minutes and done!


Half yellow onion

Half carton mushrooms – about 4oz

2 tbsp minced garlic

Swirl of olive oil

1/3 heaping cup black beans

1/3 heaping cup frozen corn

2-3 big basil leaves, chopped

1 can diced petite tomatoes, no salt added

1 C quinoa/brown rice mix, cooked.



  1. Chop onions and mushrooms. Cut tops off peppers and deseed. Trim the bottoms so they’re flat when placed in dish.
  2. Swirl olive oil in a pan on medium heat, let it get warm, add garlic and onion.
  3. When onions start to get translucent, add mushrooms. Let cook for about 1 minute.
  4. Add black beans and corn. Add basil after a few moments.
  5. Pour in tomatoes and quinoa mix.
  6. Let simmer together for about 2 minutes then pour into peppers.

350 for about 30 minutes. Check after 20 to see if peppers are starting to roast.

Guts! I added a little parmesan sprinkle, plus salt and pepper to taste.

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