Stuffed Potatoes with Black Beans and Red Pepper Sauce

Red peppers and onions are used to make both a smooth sauce and a chunky filling.

Stuffed Potatoes with Black Beans and Red Pepper Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    medium russet or Idaho potatoes, scrubbed and patted dry

  • 2

    Tbs. garlic-flavored olive oil, divided, plus more for rubbing potatoes

  • 4

    large onions, thinly sliced (8 cups)

  • 2

    medium red bell peppers, thinly sliced (4 cups)

  • 1

    cup cooked black beans

Directions

1. Preheat oven to 350°F. Rub potatoes with garlic oil. Prick each potato a few times with fork, and bake 1 1/2 to 2 hours on baking sheet, or until tender. 2. Heat 1 Tbs. oil in Dutch oven over medium heat. Add onions, cover, and cook 20 minutes, or until onions are browned. Add bell peppers, and cook, uncovered, 5 minutes. 3. Transfer 2 cups onion mixture to food processor, and blend with 1/3 cup hot water until smooth. Keep warm. 4. Return remaining 2 cups onion mixture to medium heat. Add beans, 2/3 cup water, and remaining 1 Tbs. oil. Simmer 4 minutes, or until liquid thickens. 5. Split potatoes down center, and fluff flesh with fork. Spoon 1 Tbs. blended sauce into each potato. Top with 2/3 cup filling, and serve with extra sauce on side.


Nutrition

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