Black Bean and Rice Stuffed Bell Peppers w/ Cholula Crema

Ingredients

• Black beans and rice

  • ½ cup black beans

  • ½ cup cooked rice

  • 2 cups veg broth

  • 1 cup water

  • 1-2 tablespoons oil of choice

  • ¼ onion (choice of color)

  • 2 garlic cloves

  • ⅛ tsp Onion powder

  • ⅛ tsp Garlic powder

  • ⅛ tsp Salt

  • ⅛ tsp Pepper

  • ⅛ tsp Paprika

  • ⅛ tsp Chili Powder

  • ¼ tsp cumin

• 2-4 bell peppers (choice of color)

• Mexican cheese blend (optional)

• 1 dollop Sour cream (if vegan/dairy free either sub for all mayo or use plain plant based yogurt of choice)

• 1 dollop Mayo or vegan mayo

• 3-6 shakes Cholula (or other mexican hot sauce of choice)

• Avocado (optional topping)

Instructions:

1. Preheat oven to 400*

2. Mince the onion and garlic

3. Sweat onion in instant pot with 1-2 tablespoons of oil of choice using the saute function 5-8 mins

4. Add garlic for another 2 mins watching so it doesn’t burn

5. Add seasonings until they coat the onions and garlic evenly and

6. Put the black beans and rice into instant pot with veg broth and water and pressure cook for 15 minutes

7. While beans and rice are going prep bell peppers: cut them in half and remove seeds place them on a lined baking sheet and bake 15-20 minutes until mostly soft but not browned or disintegrating (should be around the same amount of time as the beans and rice by this point)

8. Take peppers out of oven and fill with beans and rice, topping with cheese if doing

9. Turn oven to broil and put the peppers into the oven for 2-4 minutes watching carefully to make sure the cheese doesn’t burn.

10. This gives you JUST enough time to put the dollop of sour cream or yogurt and dollop of mayo in a bowl shaking as much Cholula into the bowl as you like. Mix well with a spoon until smooth and creamy and the color is consistent. I go for lightly oranged rather than deep orange.

11. Remove and enjoy!

12. Add crema and avocado if desired.