Black Bean and Rice Stuffed Jalapeno Peppers
With spicy mustard for mustard month! We chose a jalapeno and wine mustard for this recipe, a tasty mustard with a fun little kick to it.
Ingredients
- 10-12 jalapeno peppers
- 1 cup cooked white rice
- 8 ounces black beans
- 2 tablespoons spicy jalapeno and wine mustard
- 1 teaspoon minced garlic
- Chili pepper oil
Cooking Directions
- Remove the stem and core the jalapenos.
- Preheat oven to 400 degrees.
- In a mixing bowl, combine cooked rice, black beans, mustard and garlic. Mix well.
- Spoon rice and bean mixture into jalapeno peppers.
- Drizzle peppers with chili pepper oil.
- Set peppers onto a lightly oiled baking dish and bake at 400 degrees for 20 minutes.
- Serve!