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1
Preheat the oven to 375u00b0F.
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2
Slice the tops from the bell peppers and remove the internal seeds and membranes. Arrange the peppers open side up in a glass casserole dish.
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3
Pro tip: If bell peppers cannot stand up on their own, slice them in half vertically so that the halves can lay on their sides.
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4
Finely chop the pepper tops, celery and scallions. Mince the garlic.
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5
Set a large skillet over medium-high heat and add the olive oil. Allow the oil to heat, then add the celery and peppers to the pan. Saute for 4-5 minutes, until softened and beginning to brown. Add the scallions, garlic, salt, black pepper, paprika, cumin, oregano, thyme, onion powder and cayenne pepper Cook for 30 seconds longer, until fragrant. Adjust seasoning quantities according to your personal preference.
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6
Stir the rice and beans into the skillet to coat with the spices and saute for 1-2 minutes. Remove the skillet from the heat.
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7
Divide the bean and rice mixture evenly between each bell pepper, firmly packing it into the cavities.
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8
Carefully pour enough water into the casserole dish to rise 1/2-inch up the sides of the peppers.
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9
Pro tip: Use chicken broth instead of water for a more savory spin on these stuffed peppers.
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10
Spray a sheet of aluminum foil with nonstick cooking spray. Lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
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11
Bake the stuffed peppers for 30-45 minutes on the middle rack of oven, until the peppers can be easily pierced with a fork.
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12
Carefully remove the foil and continue baking for 10-15 minutes longer, until the top edges of the peppers are slightly brown.
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13
Check to see that stuffed peppers are done. Remove from oven or add time as needed.
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14
Allow the peppers to rest for 5-10 minutes. Serve and enjoy.
