I love recipes that are easy to personalize and easy to switch up with different tastes whenever needed. Recipes like this are the basis for many of the recipes I’ve written on this site. Change a few elements here, add a few different spices there and you’ve got a new dish. That’s nothing new though, is it? I know there are tons of options for which this method works! I’d love for you to share your favorite!
With these Rice & Bean Stuffed Pepper Cups, the options are virtually endless, making them a great side dish with almost any meal. Here are some of the ideas I had for switching it up while I was making them tonight
- Use red beans and chili spices for Chilli Rice Stuffed Pepper Cups
- Use salsa and black beans for Mexican Rice & Bean Stuffed Pepper Cups
- Use orzo, barley or quinoa in place of the rice
- Add some extra veggies for more texture and flavor
- Use red, yellow or orange peppers instead of green
Rice & Bean Stuffed Pepper Cups
- 1 1/2 cup cooked rice
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 15 oz can petite diced tomatoes, some liquid drained
- 1/4 cup Parmesan cheese
- 1 tsp salt
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/8 tsp crushed red pepper flakes
- 1 15 oz can tomato sauce
- 4 green peppers
- 1 cup shredded Italian blend cheese
- Combine rice, garbanzo beans, petite diced tomatoes, Parmesan cheese and spices in a bowl. Pour half of the tomato sauce into a 13×9 (or similar) casserole dish.
- Cut green peppers in half lengthwise and scoop out seeds and membranes. Place bottom side down in the casserole dish.
- Generously spoon the rice and bean mixture into the peppers.
- Pour remaining tomato sauce on top of the peppers. Cover casserole dish with foil and bake at 350 degrees for 30 minutes.
- Remove foil and sprinkle cheese on top of the peppers. Bake an additional 10 minutes, until cheese is melted.
These peppers are delicious as is, but definitely make it your own with any of the suggestions above, or anything else that sounds good to you!