1 cup dried black beans
4 bell peppers
1 tbsp olive oil
1 cup onions, chopped
1 tbsp chili powder
1 tsp ground cumin
1 tsp dried basil
1/2 tsp dried oregano
1 tbsp wine vinegar
2 1/2 cup brown rice, cooked
1 pinch sea salt
1 medium tomato, chopped
Directions
Prepare beans according to package directions.
Cut peppers in half lengthwise and remove seeds. Steam peppers, cut
side down, over 1/2" boiling water until nearly tender, about 8 to
10minutes. Rinse with cold water, drain and set aside.
Preheat oven to 350 deg.
Heat oil in a skillet over mediumheat.Saute onion until soft and
translucent. Add chili powder, cumin, basil, oregano, beans and
vinegar; mixing well. Stir in rice, salt and tomato. Remove from heat.
Fill peppers with bean mixture. Place in a shallow baking dish. Bake,
covered, until peppers are tender, about 15 minutes. Serve
immediately.
Per serving: 233 cal; 13 g prot; 303 mg sod; 30 g carb; 7 g fat; 0mg
chol; 34 mg calcium
Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE
Servings: 8 servings
Black Bean-Stuffed Peppers Recipe brought to you by Recipe Ideas
Categories: Bean; Vegetable
The History of Recipes
We are able to track the history of meal recipes way back into ancient history, certainly as far back into history as the Egyptians, and maybe further still. Interesting though that is, mostly, these ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for preparing food.
The truth of the matter is, the oldest recipe in existence, according to historians is a collection of clay tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some scripts detailing recipes enjoyed by wealthy roman citizens. In his works, he recounts how the meals were separated into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. This early Roman chef informs us how the chefs of Roman times used many herbs, including a few that are still present in modern kitchens for example thyme, rue and asafoetida. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab countries, including basil and coriander. These new foods and tastes caused an eruption in recipe manuscripts, some of which still exist in private collections. By the time we get to the 1900s, recipe books were highly popular due to more people being able to read, people having more leisure time and having more money. The arrival of television brought us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Black Bean Stuffed Peppers recipe.
