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Organic Red Pepper And Black Beans

1 large red pepper or color of your choice. 

1 cup of steamed, organic Basmati rice.

1 small jar of organic, whole peeled tomatoes. 

2 tablespoons of Max's organic chunky chipotle sauce. 

1 cup of organic frozen or fresh peas.   

1 cup of organic black beans.


Cut the "lid" off the pepper, remove the seedpod, any loose seeds, and trim out the 4 large ridges.

Stuff with steamed rice, place the pepper lid back on and stand it upright in a glass or porcelain dish designed for oven use. I do not use any type of nonstick cookware and do not recommend it. Bake at 350 degrees for 25 to 30 minutes. 


In a saucepan, combine the jar of organic peeled tomatoes, and the cup of peas with 2 tablespoons of my chipotle sauce and heat gently, being careful not to burn. Simmer for 15 minutes, turn off the heat and cover to let the flavors mature. 


At the same time, in a separate saucepan, heat the black beans. I make my own, presoaking them the day before and store them in the fridge. If you don’t have time, please be aware that all canned or jarred beans have salt in them. A lot. Some even have sugar, plus the inside of the can are lined with a form of plastic. Really not good.


Place a thick layer of sauce on a plate, along with the black beans.

Remove the stuffed pepper from the oven using tongs, and gently place it on one side and serve. 


CAUTION: the contents are very hot, so slice the pepper open from top to bottom to let everything cool off and enjoy.


If you're making this delicious, heart healthy, salt and processed sugar free meal for more than one person, use a pepper per person for adults, and you be the judge for your kids. 

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