South of the Border Stuffed Peppers

(Black Beans)
Sort & rinse:
1 c black beans

Put the black beans in a bowl
& add:
water
to cover them by 2" - 3"
& let soak for at least 7 hrs.,
or overnight.

In the morning,
rinse the soaked beans & drain.

Put the soaked beans in a large pot.
Cover them with:
1/2" of water
above the beans & bring to a gentle boil.

Reduce heat, cover with the lid slightly ajar & simmer 1 hr.

Stir occasionally, adding more water if beans get too dry.

After the 1 hr. add:
1 1/4 t salt
to the bean pot & simmer 15 min. with the lid still slightly ajar.

Stir occasionally.
Drain & set aside.

Make: Simply Rice
Click Picture

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Cut in half & remove seeds from:
8 - 10 small to med./large
or 4 - 5 very large
washed & cored red, orange,
yellow or green peppers
& put in the 2 glass pans.

Sprinkle the insides with:
a little salt
& bake uncovered at 400º for 20 min. & set aside.

(Stuffing)
Put in a pot:
1 c diced yellow onion
1/2 c water
& cook on med. for 5 min.

Then add to the pot:
1 t salt
2-3 minced garlic cloves
& cook on med. for 1 min.
Pour in the large Black Beans pot.

Add:
2 c fresh or frozen corn, thawed
the Simply Rice
the Cheese Sauce
to the large Black Beans pot & stir.

Fill each Bell Pepper with the Stuffing & bake at 400º for 25 - 30 min.

Make: Sour Cream
& Onion Sauce

& set aside.

While Black Beans & Simply Rice are cooking, you can proceed to this next step.

Make: Cashew/Almond
Cheese Sauce
(with Cashews)

& set aside.

(Bell Peppers)
To keep from sticking, oil sides & bottom of 2, 9x13 glass pans with:
1/2 t virgin coconut or olive oil

& then put:
1/2 c water
in each of the 2 glass pans.

Top each with:
1 - 2 t of the Sour Cream & Onion Sauce for a delicious finishing touch.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.