vegan red beans and rice stuffed peppers
these stuffed bell peppers filled with creole seasoned red beans and rice are hearty, delicious and perfect for serving to dinner guests with diverse diets . the recipe is a yummly original created by sara mellas https //www.yummly.com/dish/author/sara 20mellas .
bell peppers, scallions, celery, garlic, olive oil, salt, black pepper, paprika, ground cumin, dried oregano, dried thyme, onion powder, cayenne pepper, cooked rice, red kidney beans, nonstick cooking spray
- 4.0 bell peppers
 - 2.0 scallions
 - 1.0 stalk celery
 - 2.0 clove garlic
 - 1.0 tablespoon olive oil
 - 0.8 teaspoon salt
 - 0.2 teaspoon black pepper
 - 1.5 teaspoon paprika
 - 0.5 teaspoon ground cumin
 - 1.0 teaspoon dried oregano
 - 1.0 teaspoon dried thyme
 - 0.5 teaspoon onion powder
 - 0.1 teaspoon cayenne pepper
 - 1.5 cup cooked rice
 - 1.0 can red kidney beans
 - nonstick cooking spray

- preheat the oven to 375degf.
 - slice the tops from the bell peppers, remove the stems, and set aside.
 - remove the internal seeds and membranes.
 - arrange the peppers open side up in a glass casserole dish.
 - finely chop the pepper tops, celery, and scallions.
 - mince the garlic.
 - set a large skillet over medium high heat and add the olive oil.
 - allow the oil to heat, then add the celery and peppers to the pan.
 - saute until softened and beginning to brown, 4 5 minutes.
 - add the scallions, garlic, salt, black pepper, paprika, cumin, oregano, thyme, onion powder, and cayenne pepper, and cook for 30 seconds longer, until fragrant.
 - adjust seasoning quantities according to personal preference.
 - stir the rice and beans into the skillet to coat with the spices, and saute for 1 2 minutes.
 - remove the skillet from the heat.
 - divide the bean and rice mixture evenly between each bell pepper, firmly packing it into the cavities.
 - carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.
 - spray a sheet of aluminum foil with nonstick cooking spray.
 - lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
 - bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, 30 45 minutes.
 - remove the foil and continue baking until the top edges of the peppers are slightly brown, 10 15 minutes.
 - check to see that stuffed peppers are done.
 - remove from oven or add time as needed.
 - allow the peppers to rest for 5 10 minutes.
 - serve and enjoy.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 4.0 bell peppers
- 2.0 scallions
- 1.0 stalk celery
- 2.0 clove garlic
- 1.0 tablespoon olive oil
- 0.8 teaspoon salt
- 0.2 teaspoon black pepper
- 1.5 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1.0 teaspoon dried oregano
- 1.0 teaspoon dried thyme
- 0.5 teaspoon onion powder
- 0.1 teaspoon cayenne pepper
- 1.5 cup cooked rice
- 1.0 can red kidney beans
- nonstick cooking spray

 ### Assistant: The ingredients you'll need are:
- 4.0 bell peppers
- 2.0 scallions
- 1.0 stalk celery
- 2.0 clove garlic
- 1.0 tablespoon olive oil
- 0.8 teaspoon salt
- 0.2 teaspoon black pepper
- 1.5 teaspoon paprika
- 0.5 teaspoon ground cumin
- 1.0 teaspoon dried oregano
- 1.0 teaspoon dried thyme
- 0.5 teaspoon onion powder
- 0.1 teaspoon cayenne pepper
- 1.5 cup cooked rice
- 1.0 can red kidney beans
- nonstick cooking spray


You can follows these steps to make the recipe:
- preheat the oven to 375degf.
- slice the tops from the bell peppers, remove the stems, and set aside.
- remove the internal seeds and membranes.
- arrange the peppers open side up in a glass casserole dish.
- finely chop the pepper tops, celery, and scallions.
- mince the garlic.
- set a large skillet over medium high heat and add the olive oil.
- allow the oil to heat, then add the celery and peppers to the pan.
- saute until softened and beginning to brown, 4 5 minutes.
- add the scallions, garlic, salt, black pepper, paprika, cumin, oregano, thyme, onion powder, and cayenne pepper, and cook for 30 seconds longer, until fragrant.
- adjust seasoning quantities according to personal preference.
- stir the rice and beans into the skillet to coat with the spices, and saute for 1 2 minutes.
- remove the skillet from the heat.
- divide the bean and rice mixture evenly between each bell pepper, firmly packing it into the cavities.
- carefully pour enough water into the casserole dish to rise 1/2 inch up the sides of the peppers.
- spray a sheet of aluminum foil with nonstick cooking spray.
- lay the foil sprayed side down over the peppers and secure around the edges of the casserole dish.
- bake the stuffed peppers on middle rack of oven until they can be easily pierced with a fork, 30 45 minutes.
- remove the foil and continue baking until the top edges of the peppers are slightly brown, 10 15 minutes.
- check to see that stuffed peppers are done.
- remove from oven or add time as needed.
- allow the peppers to rest for 5 10 minutes.
- serve and enjoy.
- .

