Farofa Stuffed Bell Peppers with Black Bean Sauce (Pimentões Recheados com Farofa e Molho de Feijão Preto)

Pimentões recheados com farofa e molho de feijão preto, or farofa stuffed bell peppers with black bean sauce, is a delicious and hearty dish from Brazilian cuisine. The combination of savory bell peppers, flavorful farofa, and rich black bean sauce makes for a satisfying and comforting meal.

Farofa Stuffed Bell Peppers with Black Bean Sauce (Pimentões Recheados com Farofa e Molho de Feijão Preto)

Ingredients

  • 4 large bell peppers
  • 1 cup farofa
  • 2 cups cooked black beans
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove the seeds and membranes.
  3. Stuff each bell pepper with farofa and place them in a baking dish.
  4. In a saucepan, heat the olive oil over medium heat and sauté the onion and garlic until softened.
  5. Add the cooked black beans to the saucepan and cook for 5 minutes.
  6. Transfer the black bean mixture to a blender and blend until smooth. Season with salt and pepper.
  7. Pour the black bean sauce over the stuffed bell peppers in the baking dish.
  8. Cover the dish with foil and bake for 30 minutes.
  9. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender.
  10. Serve the stuffed bell peppers with a drizzle of black bean sauce and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
14g

Supplies

Baking dish Saucepan Blender Foil

Tools

Knife Cutting board Spatula Measuring cups and spoons

Serving suggestions

Serve the pimentões recheados com farofa e molho de feijão preto with a side of white rice and a fresh green salad.

Tips & tricks

For a smoky flavor, you can add a dash of liquid smoke to the black bean sauce.

Cost

$10