Two-fer Four Color Stuffs

Main Ingredients
avocado bell pepper black beans long grain rice pineapple tomato
halloween colors

When I originally heard the battle and the color ‘Midnight Black’ I was stumped then remembered black beans. The question was ‘what would the other items be’ to fill in the other colors. Digging around in the crisper of the frig I found a bag of bright colorful peppers. I had my 2nd and 3rd colors – orange and red.  Now for the slime green. While grocery shopping my wife mentioned that she wanted to make some guacamole; I had my final color. But how to tie it all together? A red pepper stuffed with black beans, topped with guacamole and some orange pepper. Sort of okay but rather bland. Then it hit me; add rice, onion, pineapple, some herbs and spices.  I was on a roll.  Today for lunch I decided to give it a whirl.  I reached in to get the peppers and saw my wife had purchased some nice, plump 4 inch tomatoes. My imagination went into overdrive. I made sure she wasn’t going to use them immediately; she wasn’t, so I snagged one.

I started my rice, made my guacamole and the whole thing came together.  I had a two-fer.  For those who don’t know what a two-fer is — when you go to the grocery or any store and they list an item for one price and two for a lower double price — like peas are $.98/can; 2 for $1.79.  I got two different items from the same basic ingredients.  Both were very tasty… actually, now that I think about it, it was a three-fer.  I’ll explain that below but it is simple enough – I had ‘cooked’ one pepper; while the other was raw. And, YES, that is an ORANGE pepper, not yellow!  Oh, and you’ll definitely want a spoon, fork and knife to eat these.  I found the guacamole mixed into the rice and beans really made the flavors pop.


Two-fer Four Color Stuffs


Serves 4

  • 4 big tomatoes and 1 orange pepper  (red, orange)
  • OR 4 large orange peppers and 1 tomato
  • 1/2 c white rice, long cooking
  • 1 c chicken stock (or water if you'd like to stay completely vegetarian)
  • 1 can black beans (black)
  • 1/2 small onion, finely diced (1/2 c?)
  • 1/2 tsp sugar 
  • 1/2 tsp garlic powder 
  • 1/4 tsp celery seed powder 
  • 1 avocado (green)
  • 2 Tbl crushed pineapple
  • 1/4 small onion, finely diced (1/4 c?)
  • 1 T lime juice
  • salt and pepper to taste

Note: if you like heat, you can add red pepper flakes to rice mixture; your call.

I rinse my rice, your option. Place rice in pan with chicken stock and let cook. When almost done (just a small amt of liquid left), add black beans, 1/2 c onions, garlic powder, celery powder, sugar. Stir and let finish simmering. Salt and pepper to taste.

Make up guacamole using avocado, lime juice, crushed pineapple and 1/4 c onion. Salt and pepper to taste.

To assemble: Scoop out the tomatoes or peppers, whichever you are using, removing the seeds and ribs.  Add rice/bean mixture in the hollowed out area by pressing it in very carefully.  Add a large dollop of guacamole on top.  If stuffing tomatoes, garnish with orange pepper slices. If stuffing peppers, garnish with tomato wedges.

Now, for that 3rd way.  My wife wanted her pepper cooked so I microwaved her "half pepper" for approximately 3 mins -- in ONE minute increments, until it was crisp tender.  I ate mine as a raw pepper.

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