• Cooking Time: 20 minutes
  • Servings: 2
  • Preparation Time: 10 minutes


Rancho la Puerta in Tecate, Mexico was the inspiration behind this dish. The 'Ranch' has been there for 75 years on 3,000-acres and it offers world-class landscaped gardens, an organic farm and internationally known cooking school. Rancho La Puerta is more than a destination spa, it is a life changing experience. It inspired me to look at food differently like these peppers, I incorporated a rainbow of color ... like the Ranch encouraged us to do at every meal!


  • 2 Sweet Yellow Peppers
  • 10 Grape or Cherry Tomatoes halved
  • 1 cup of cooked black beans (if you're in a hurry canned work well, just drain & rinse)
  • 1 cup of cooked brown rice
  • 1/4 cup minced sweet onion
  • 1/4 cup chopped fresh spinach
  • 1 tablespoon olive oil
  • sea salt
  • dash hot sauce
  • salt and pepper to taste


  • Cut yellow peppers in half lengthwise.
  • Remove seeds
  • Rinse and dry completely.
  • Sprinkle with olive oil.
  • Dust with sea salt to taste.
  • Bake for 20 minutes in pre-heated 375 degree oven
  • In a large bowl combine black beans, rice, minced onion.
  • Season with hot sauce. I use Intensity Academy Garlic Goodness.
  • Toss in spinach and tomatoes.
  • Stuff peppers evenly with mixture.

Categories: Beans  Misc. One Dish  Rice  Vegetable 

Author Credit: MidLife Road Trip

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