This recipe takes a few extra minutes because of the baking time, but it’s easy to assemble in advance and keep in the fridge or freezer for later. I’d initially planned to make these with red beans and Cajun seasoning, but I grabbed the wrong can of beans and didn’t realize it until I’d opened it, so I just switched to Mexican spices and called it good.
Four bell peppers
Small onion, chopped
2 tbsp. olive oil
Can of tomatoes
Can of pinto beans, drained and rinsed
Taco seasoning (I use homemade)
About 1/2 c. whole-wheat couscous
Preheat oven to 350.
Cut tops off peppers and remove cores.
Chop up tops and saute with onion in olive oil until onion is clear. Add tomatoes, pinto beans and seasoning and bring to a boil.
Stir in couscous, turn off heat, and let couscous absorb liquid.
Fill peppers with couscous-bean-tomato mixture and bake in a covered dish for about 20 minutes until pepper starts to soften.
Serve with hot sauce and salt. (Non-vegans can add a handful of shredded cheese to the top of each pepper halfway through the baking time if desired.)
Makes 4 servings, obviously.