Peppers, Onions, and Bean Dip with Rice

Peppers, Onions, and Bean Dip with Rice

As far as I know, this is The Copper Lemon’s first guest recipe. 🙂 Back, mmm, fifteen years ago or so, my husband (then boyfriend) Kent went to a Mexican restaurant and had fajitas for the first time.  Now this was when most restaurants didn’t have very much vegetarian food, and many towns only had a Taco Bell or Subway for vegetarian options.  He was *very* impressed by their fajita topping and decided to replicate it.   I don’t know if what he finally settled on is exactly what the restaurant serves (I won’t tell you the restaurant name, but it rhymes with “hipotle” 😉 ), but we like it in this neck of the woods. Kent says he’s not a chef, so he just calls it “Peppers ‘n’ Onions.”  He also made up a bean dip to go with the peppers, which is never the same twice, so I wrote down the nearest approximation of the latest mutation. How’s that? 😉  I’ve also put in the rice I make to go with this.  Not labor-intensive, but flavor-happy!  

Just go make this, ok?

Peppers and Onions (and Bean Dip) with Rice
Fajita-style veggies and bean dip with a kick
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2300 calories
344 g
44 g
69 g
83 g
17 g
3524 g
6198 g
63 g
0 g
48 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 2300
Calories from Fat 612
% Daily Value *
Total Fat 69g
Saturated Fat 17g
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 39g
Cholesterol 44mg
Sodium 6198mg
Total Carbohydrates 344g
Dietary Fiber 70g
Sugars 63g
Protein 83g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Peppers and Onions
  1. 1-2 TBS Olive oil
  2. 5 large cloves garlic, chopped
  3. 4 large onions, sliced (purple if you can)
  4. 5-6 sweet peppers, sliced (get colored ones if you can)
  5. 3/4 tsp salt (or to taste)
  6. 1/4 c lemon juice
  7. 1/2 tsp black pepper
  8. 1 1/2 bunch cilantro (more to garnish)
The Best Rice
  1. 2 cups Texmati mix rice
  2. 2 TBS dried chopped onions
  3. 1 tsp dried minced garlic
  4. 1 TBS olive oil
  5. 1 "chicken" broth cube
  6. 3 cups water
  7. salt to taste
  8. cilantro (freeze-dried or fresh)
Bean Dip
  1. 2 cans vegetarian refried beans (we like the ones with lime)
  2. Any and/or all of these spices -- 1/2 tsp lemon pepper, 1/4-1/2 tsp granulated garlic, 1/8-1/4 tsp cumin, 1/8 tsp chipotle (honestly, I just put in what I feel like and taste it. 😉 )
  3. 1 TBS olive oil
  4. 1/4-1/2 c shredded sharp Cheddar or Mexican mix cheese (taco cheese works well)
  5. a couple shakes of lime or lemon juice, if you didn't use lemon pepper (or if you did!)
Peppers and Onions
  1. Heat oil in a large skillet. Put garlic and onions in first, and cook till they begin to soften and lose their pungency. Add the peppers, salt, pepper, and lemon juice. Cook, stirring occasionally, until peppers and onions are soft and the juices are almost creamy. Add more oil or lemon juice if needed. Add cilantro and remove from heat. Garnish with more cilantro.
  1. Put all dry ingredients into rice cooker and add water. Turn on and wait! 🙂 When rice is done (20 minutes or so), taste and add salt if needed. Stir in as much cilantro as you like, up to the other half of the bunch from the peppers. I used freeze-dried.
Bean Dip
  1. Put everything into a microwaveable bowl with a lid, cover, and heat 1 minute. When the beans are softer and easier to stir, stir all together and microwave till hot (1-3 min.). Taste and adjust seasonings.
  1. I really like using freeze-dried herbs, especially for ones like parsley or cilantro when recipes call for small amounts. My grocery store sells two kinds, one that is counter-stable and one that has to be refrigerated. You can also put fresh herbs and olive oil in ice-cube trays to use in recipes that require olive oil anyway.
  2. Feel free to bump up or omit any spices; this is a rough guide. Kent doesn't measure when he cooks, and it's slightly different every time!
Adapted from Kent
Adapted from Kent
The Copper Lemon
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