I commonly stuff bell peppers with anything from meat loaf to jambalaya. This time, I stuffed them like a burrito. These are delicious, healthy and easy.
4 red bell peppers, seeded and sliced lengthwise
2 cups cooked bulgur
1 can pinto beans
1/2 cup pico de gallo (see recipe) + more for topping
1/2 t cumin
1/2 t chile powder
1/2 t coriander
salt, pepper and hot sauce to taste
1/3 cup extra sharp cheddar + more for topping
sour cream for topping
Preheat oven to 400 degrees. Boil a pot of water and in a steamer attachment, steam the bell peppers for 4 minutes each. Set aside to cool.
In a medium bowl add remaining ingredients except for sour cream and stir. Place peppers into a greased pyrex and spoon in the stuffing. Top with more cheese and cook for 20 minutes at 400 degrees.
Remove peppers from oven and top with sour cream and more pico de gallo. Serve warm.
One half of a pepper is almost a good enough serving for one person if you are serving a salad or another side. They are more filling than they look, but definitely save well for leftovers if you cook and add toppings the next day. I think they would also be great with sliced avocado on top.