Vegetarian Stuffed Bell Peppers

I have been craving lots of very flavorful dishes lately, with some spice so I created this Vegetarian Stuffed Bell Pepper Dish.

Here are the steps:

Bell Pepper Preparation:

Cut a thin layer off the top of your bell pepper
Clean out the seeds and membranes with a spoon
Rinse out the peppers
Put peppers in a big pot (Dutch Oven) and fill with water to cover the peppers
Put on stove and bring to a boil
Boil for 5 minutes and remove from the water
Place in a baking dish with the opening up, so it will be ready to be filled

Preparation of Rice:


Cook Brown Rice (4-6 servings), takes about 40 minutes to cook

Cook in a small saucepan:
1 Tablespoon Olive Oil
1 and a half Tablespoons Minced Garlic (I use the pre minced that you keep in the refrigerator for ease)
Half of a Small Red Onion Minced
Cook the Onion and Garlic together until the onions are somewhat translucent, but do not have the heat high enough to brown

Chop 2 Tablespoons Jalapenos (I use the jarred jalapenos) and add to the onion and garlic mixture
Add Cilantro (can use fresh or dried and however much you want to your liking)

After the Brown Rice is cooked add:
One can of drained black beans
One can of drained Rotel diced tomatoes with green chili peppers (you can just add a small can of diced tomatoes)
Add the sauteed garlic, onions, jalapenos and cilantro

Then in the same pan that you made the garlic and onion mixture add chopped fresh spinach and saute until cooked at least half way.  Probably need to chop up about two cups worth of fresh spinach it cooks down a lot.

Then add spinach to rice mixture.

Add some sharp cheddar cheese and Mexican blend cheese to the rice.  You can add as much as you would like.

Mix everything together.

Add the rice mixture to the peppers.  The amount of rice will probably fill about 4 peppers.  I only made three peppers and kept the leftover rice, so I can make burritos later or mix it in with scrambled eggs for a breakfast burrito.

Once added to the peppers top with more cheese.

I am debating adding an enchilada sauce to the bottom of the pan before I cook it to give it extra moisture, but I haven't decided yet.  The enchilada sauce I would use would be tomato sauce, garlic, cumin and chili powder.

Cook in a 350 degree oven for about 30 minutes covered with tented foil, so the cheese won't stick to the foil.  Then I will uncover it and let it cook for about 10 more minutes.

I will post a picture after it has been cooked.