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The Stuffed Banana Peppers Inspired Rice Bowl is a delightful culinary creation that marries the vibrant flavors of stuffed peppers with the comforting base of rice. This dish not only tantalizes the taste buds but also excites the senses with its colorful presentation and varied textures. Imagine biting into a tender banana pepper filled with a savory mixture of rice, beans, and spices, all harmoniously layered to create a meal that is both satisfying and nutritious.

Stuffed Banana Peppers Inspired Rice Bowl

Discover the delightful Stuffed Banana Peppers Inspired Rice Bowl, a vibrant fusion of flavors that combines tender banana peppers with a savory rice filling. This meal is not only visually appealing but also nutritious, featuring ingredients like black beans, corn, and spices for a balanced taste. Perfect for any time of the day, it's an easy and satisfying dish that can cater to various dietary needs. Elevate your cooking with this delicious recipe and enjoy a burst of flavor in every bite!
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Ingredients
  

4 large banana peppers

1 cup jasmine rice

2 cups vegetable broth (or water)

1 cup black beans, drained and rinsed

1 cup corn (can be frozen or canned)

1 cup diced tomatoes (canned or fresh)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and black pepper to taste

1 cup shredded cheese (choose between cheddar or pepper jack)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Rice: In a medium saucepan, combine the jasmine rice with the vegetable broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for approximately 15 minutes, or until the rice is tender and the liquid is absorbed. Afterward, remove the saucepan from heat and keep it covered for an extra 10 minutes before fluffing the rice with a fork.

    Preheat the Oven: While the rice is cooking, preheat your oven to 375°F (190°C) so it’s ready for the stuffed peppers.

      Prepare the Banana Peppers: Carefully cut the tops off the banana peppers and remove the seeds from the inside. If you prefer easier stuffing and serving, you can slice the peppers in half lengthwise. Arrange the prepared peppers upright in a greased baking dish.

        Make the Filling: In a large mixing bowl, combine the cooked jasmine rice, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, and season generously with salt and black pepper. Stir well until all ingredients are mixed evenly.

          Stuff the Peppers: Using a spoon, fill each banana pepper with the prepared rice mixture. Press the filling gently to pack it in without overflowing.

            Add Cheese: Generously sprinkle shredded cheese over the top of each stuffed pepper for a delightful melty topping.

              Bake: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake the stuffed peppers for 25 minutes, then carefully remove the foil and continue baking for another 10 minutes or until the cheese is bubbly and golden brown.

                Serve: Once baked, take the stuffed peppers out of the oven and let them cool for a few minutes. Serve the stuffed peppers in bowls over any leftover rice or on a bed of mixed greens. Garnish with chopped fresh cilantro and lime wedges on the side for a fresh burst of flavor.

                  Prep Time, Total Time, Servings: 20 min | 50 min | 4 servings