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Flavorful & Colorful Stuffed Peppers

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Serves 2 | Prep Time 10 minutes | Cook Time 20 minutes

Why I Love This Recipe

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!

Ingredients You'll Need

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.

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