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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.

Black Bean and Rice Stuffed Jalapeno Peppers

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!

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