Cheesy Gallo Pinto Stuffed Peppers {Vegetarian}

Gallo Pinto is a Costa Rican staple translating directly as "Spotted Rooster". It's basically a spiced up version of black beans & rice. I make a big batch of this every week or two and it can be easily reheated as a side dish or mixed with greens as a salad option for the rest of the week!

For a hearty vegetarian entree, I've stuffed it into organic red bell peppers along with some grated cheddar cheese.

Gallo Pinto

Ingredients:

2c cooked white or brown rice (1 cup dry)
1.5 c cooked black beans (or use a 15oz can)
1 medium yellow onion (diced)
1/2 red, orange or yellow bell pepper (diced)
2 cloves garlic (minced)
1 handful cilantro optional
1 tsp cumin
1 tsp turmeric (optional)
1/2 tsp paprika
1/2 tsp chili powder
Sea Salt
Olive Oil

Directions:
In a large sautee pan, heat about a tablespoon of olive oil and sautee onion, bell pepper and garlic. Add cooked beans and rice. Add spices and sea salt to taste and lastly, chopped cilantro. Sautee for a minute or two, until combined and hot.

Sometimes I add carrots (here) and/or jalapenos for added flavor & nutrition

Cheesy Pinto Gallo Stuffed Peppers (makes 2)

Ingredients:

2 large bell peppers of your choice
2 cups gallo pinto
1 large handful (about 1 oz) grated cheddar cheese and a little more for topping
Olive oil

Directions:

Preheat oven to 350 degrees. Prepare peppers by cutting the tops off and gutting them. In a mixing bowl, mix cheese with gallo pinto. Stuff each pepper and add a bit more cheese on top. Replace tops of peppers. Pour a tiny bit of olive oil onto your hands and rub on the outsides of the peppers (and the stems...this helps prevent burning). Bake for 30-35 minutes, until peppers are soft. When I'm only making 2 or 3, they fit really nicely into a loaf pan and aren't able to tip over and spill!

Super yummy and about 250 calories per stuffed pepper!