Packed with protein and nutrient-rich pinto beans, these stuffed bell peppers, topped with avocado slices, are a flavorful meal perfect for a fall evening at home.
Sort dry beans and remove any pebbles or overly dried beans.
Cover pinto beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.
Drain soaking water and rinse beans.
In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.
Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.
Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.
PINTO BEANS AND RICE STUFFED PEPPERS
Prepare rice according to package instructions ahead of time, or use precooked rice.
Preheat the oven to 375 degrees.
In a bowl, combine cooked brown rice, pinto beans, salsa, and corn.
Carefully slice bell peppers in half and discard seeds. Stuff the peppers with the rice and bean mixture.
Place the peppers in an oiled baking dish and bake at 20 minutes, covered in tin foil.
Remove the foil and bake for an additional 10 minutes.
