These stuffed peppers are filled with a savory blend of flavors, including chicken sausage, black beans, Gouda cheese, organic brown rice, chia, and kale. Top it with sour cream for a hearty side dish or meal.
- 1 cup cooked black beans
- 1/3 cup barbecue sauce
- 1/3 cup water
- 1 cup shredded smoked Gouda cheese
- 3 large bell peppers
- Sour cream
- Sliced green onion
Heat oven to 400°F. Spray 13x9-inch baking dish with cooking spray.
Cut sausage lengthwise into quarters; then slice into 1/4-inch pieces.
In 10-inch nonstick skillet, heat oil over medium-high heat. Cook and stir onion in oil 4 to 5 minutes or until onion begins to brown. Stir in garlic; cook and stir 30 seconds longer. Stir in SEEDS OF CHANGE® Brown & Red Rice with Chia & Kale, beans, barbecue sauce and water. Heat 2 to 3 minutes, stirring frequently, until hot. Stir in cheese.
Cut peppers lengthwise in half; carefully remove white membrane and seeds. Place in baking dish. Spoon about 1/2 cup mixture into each pepper half.
Bake uncovered 25 to 30 minutes or until peppers begin to soften. Garnish with a dollop of sour cream and green onion.