Stuffed Peppers
Stuffed peppers with cheesy Mexican wild rice and black beans served with Roasted Serrano & cilantro crema and Pico de Gallo with Roasted Serrano. Perfect gluten free meal that is super satisfying!
I have always been wanting to try stuffed peppers but was little unsure about how it would come out. Then I thought what if they are stuffed with spicy cheesy wild rice and black beans?!?! Spicy cheesy rice and beans are always a winner in my book as they are so easy to make in an Instant Pot. Specially when it is used as a stuffing for fresh crunchy peppers, topped with more cheese and enchilada sauce and baked to perfectness, oh my how could you go wrong with that?
To add more flavor and freshness, I serve these with roasted serrano & cilantro crema as well as pico de gallo with roasted serrano. It is just a perfect gluten-free meal. This dish is also a great option for prep ahead as you can prepare wild rice and beans stuffing, cilantro crema and pico de gallo ahead of time. When ready to eat, just fix it all together and bake it. Serve it hot and enjoy a quick meal! This stuffing can also be used for enchiladas, quesadillas and nachos! Or you could just eat it as is!
This is definitely going to be frequently made dishes in my house hold. Hope you and your family like it as much as we do!
Happy and Healthy Eating!
Stuffed Peppers
Equipment
- Instant Pot
Ingredients
- 2-3 Multi Color Bell Peppers seeded and cut in half
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 12 oz Red Enchilada Sauce
- 1 cup Mexican Blend Cheese
- 2 Serrano Sliced
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
Rice and Beans Filling
- 2 tbsp Olive Oil
- ½ cup Chopped Yellow Onions
- ½ cup Chopped Green Peppers
- ½ cup Chopped Tomatoes
- 1 Serrano finely chopped
- 2 Big Garlic Cloves Sliced
- ½ cup Uncooked Wild Rice or brown rice
- ½ cup Uncooked/dry Black Beans
- 1 tsp Salt
- 2 tbsp Taco Seasoning
- 1¾ cup Vegetable Broth or water, 2 cups of musshy filling, 1¾ cup for less musshy filling
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
- ⅓ cup Velveeta Cheese
Roasted Serrano & cilantro crema (Jalapeno ranch can be used if prefer not making from scratch)
- ¼ cup Greek Yogurt
- ¼ cup Sour Cream
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
- 1 Roasted Serrano Peppers half for less heat
- ½ tsp Salt
- ¼ tsp Black Pepper Powder
- 1 tbsp Lime Juice
Pico de Gallo with Roasted Serrano (salsa can be used if prefer not making from scratch)
- ¾ cup Finely Chopped Cherry Tomatoes highly preferred cherry tomatoes
- ½ cup Finely Chopped Sweet Onions
- ¼ cup Chopped Cilantro
- 1 Finely chopped Roasted Serrano half for less heat
- ½ tsp Salt
- ½ tsp Ground Cumin
- 1 tbsp Lime Juice
Instructions
- Oil 2 serrano peppers and roast them on 400°F for 20 minutes. Keep them aside once roasted.
Pico de Gallo with roasted serrano
- Mix all pico de gallo ingredients in a bowl. Mix well and keep it in the fridge.
Roasted Serrano & cilantro crema
- Blend roasted serrano & cilantro crema ingredients in a blender or a food processor and keep it in the fridge.
Make Wild rice and black beans filling in Instant Pot
- Mix ½ cup uncooked wild rice and ½ cup dry black beans. Wash them and keep it aside.
- Put IP on saute mode and heat 2 tbsp of oil.
- Saute ½ cup of chopped onions, 2 big garlic cloves (sliced) and 1 serrano pepper (sliced). Saute until the onions are translucent.
- Once onions are translucent, add ½ cup of chopped green peppers to the pot and saute for 3-4 minutes.
- Add ½ cup of chopped tomatoes to the pot and saute for 3-4 minutes.
- Add uncooked wild rice and black bean mix, taco seasoning, salt and vegetable broth or water.
- Bring the liquid to boil while keeping IP on saute mode.
- Once it starts boiling, cancel the saute mode and close the lid. Secure the valve.
- Put IP on high pressure and cook it for 35 minutes. Once done cooking, turn the IP off and let the pressure release naturally for 10-15 minutes.
- After 5 minutes, very carefully release pressure manually. Once the security valve is released, open the lid and mix the rice-beans filling well.
- Add chopped cilantro, chopped scallions and velveeta cheese to the pot and mix well until the cheese it melted.
- Let the filling cool down for sometime so it not too runny. While waiting for filling to cool down, prepare peppers.
Prepare Peppers
- Preheat oven on 350°F
- Cut 2-3 multi color peppers in half and remove the seeds.
- Coat each half with decent amount of oil, salt and pepper.
- Place parchment paper on baking tray, place the pepper haves, cut side down on the baking tray and bake it for 15 minutes.
- Take the peppers are out after 15 minutes, fill them up with the rice and beans mix.
- Place them on the baking tray, the filling side up.
- Pour decent amount of enchilada sauce on top of each half and sprinkle decent amount of Mexican blend shredded cheese. Cover the tray with aluminum foil.
- Bake it for another 20 minutes.
- Once baked, take them out of the oven and serve them hot with roasted serrano and cilantro crema as well as Pico de Gallo!
