I cooked the black beans first, but if you have canned black beans you don’t need to do that, obviously. Then I cooked the polenta. It doesn’t need to be cooked completely. I put it in the rice cooker for 10 or so minutes, while I prepared everything else. I halved the bell peppers, slithered pieces of carrot with the veggie peeler and my daughter and I put slithers into the bell peppers, then we spooned in some of the beans, finally we scooped in some polenta. We topped it off with a few more slices of carrot, a tiny bit of beans and a huge slice of tomato on top of each pepper.
I had organic cherokee tomatoes and it was lovely. I put them into the oven in a glass oven dish(I don’t know the terminology) for 20-30 minutes, I wasn’t counting, I just checked in on them every now and then. This was a great, easy meal and would be great for a dinner date.
I ate the first by myself and decided I wanted the peppers cooked more so I poured some water into the dish covering the bottom and about an inch of the bell peppers. Just a few minutes later they came out perfect.
I took pictures, but I can’t get my pictures to load…to bad… try this though, it is very yummy!
- Chilli meets Veganism (halalmeetstheworldofcooking.wordpress.com)
- Healthy Recipe: Vegetarian Black Bean Soup With Chipotle Peppers (fitsugar.com)
- Dinner With My Family #30: Stuffed Bell Peppers (thesimpledollar.com)
- Bell Peppers in September – A Late Seattle Harvest (seattlefoodshed.wordpress.com)
- Take our Eat Together Challenge (timesunion.com)