Thursday, November 3, 2011

Love Thy Leftovers: Black Bean Chili Stuffed Peppers

I love stuffed peppers.  Not only are bell peppers a tasty and healthy alternative to a bread bowl, but they can also be used to hold so many different things.  I used some of the leftover black bean chili, but you could also use any leftover regular chili, taco meat, thick beef stew, a layer of mashed potatoes topped with a stew, etc etc etc.  If the bell peppers are large or won't stand up on their own, slice them length wise.  If they are small, slice off the top of the pepper and then fill them up.

You will need:
2-4 green bell peppers (either one small one per person, or 1/2 large one)
A few cups of leftover black bean chili (recipe here) or other filling
A few handfuls of your choice of cheese
Salt and pepper to taste
Chopped parsley to taste

Start the leftover chili warming on the stove, and preheat the oven to 350 degrees.  As it warms, wash the peppers and then cut them either 1) length wise, leaving the stem on the pepper so the filling won't fall out, or 2) cut off the top of the pepper as close to the stem as you can.  Clear out the ribs and seeds from the peppers and put a pinch of salt and pepper into the bell peppers.  Once the chili is warm, taste it and adjust the seasonings as necessary.  Add a small handful (about 1/4 cup) into the chili and stir until it melts.  Cover a cookie sheet in foil, and place the peppers on top.  Fill each pepper to the top with the chili mixture.  Cook for 25 minutes.  After the 25 minutes, cover the tops of the peppers with a small handful of cheese and cook 3-5 more minutes until the cheese has melted.  Remove from oven and let sit for a few minutes before serving.  Top with chopped parsley if desired.

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