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If you're looking to elevate your meal prep with a dish that combines vibrant flavors and a comforting texture, the Stuffed Banana Peppers Inspired Rice Bowl is an excellent choice. This recipe marries the savory goodness of stuffed banana peppers with a wholesome rice bowl, creating a delightful fusion that is not only visually appealing but also packed with nutrients. Perfect for a family dinner or a gathering with friends, this dish offers a symphony of tastes that will leave everyone wanting more.

Stuffed Banana Peppers Inspired Rice Bowl

Elevate your meal prep with a Stuffed Banana Peppers Inspired Rice Bowl that combines vibrant flavors and comforting textures. This delightful fusion dish blends the savory goodness of stuffed banana peppers with a wholesome rice bowl, making it perfect for family dinners or gatherings. Packed with nutrients and customizable to suit dietary needs, this versatile recipe incorporates ingredients like jasmine rice, black beans, and fresh veggies for a nourishing and satisfying meal. Enjoy the colorful presentation and rich flavors 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 (frozen or canned)

1 cup diced tomatoes (canned or fresh)

1 tsp cumin

1 tsp smoked paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

1 cup shredded cheese (cheddar or pepper jack)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Rice: In a medium saucepan, combine the jasmine rice and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked. Remove from heat and let it sit covered for an additional 10 minutes, then fluff with a fork.

    Preheat the Oven: While the rice is cooking, preheat your oven to 375°F (190°C).

      Prepare the Banana Peppers: Carefully slice the tops off the banana peppers and remove any seeds. If desired, you can also slice the peppers in half lengthwise for easier stuffing and serving. Arrange them upright in a baking dish.

        Prepare the Filling: In a large bowl, combine the cooked rice, black beans, corn, diced tomatoes, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are evenly distributed.

          Stuff the Peppers: Using a spoon, carefully fill each banana pepper with the rice mixture, pressing gently to ensure they are packed but not overflowing.

            Top with Cheese: Sprinkle the shredded cheese generously over the top of each stuffed pepper.

              Bake: Cover the baking dish with foil and place it in the preheated oven. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.

                Serve: Once baked, remove the stuffed peppers from the oven and let them cool for a few minutes. Serve them in bowls over any remaining rice or on a bed of greens, garnished with fresh cilantro and lime wedges on the side.

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