60 Second Black Bean Dip and Stuffed Peppers

by Angela (Oh She Glows) on August 21, 2009

Yesterday could be summed up with two words:


and here, and here, and here!

I finally opened my Glo Bakery business accounts (opened a CAD and US account), and applied for a business credit card.

I also filled out all 20 pages of my Beanstream application and ordered a 25 kg bag of gluten-free OATS! My bulk bakery order from the co-op was cancelled, but it will be arriving today. I can’t wait to show you all the pictures of everything I bought.

I also made a new Glo Bakery product.

Coming soon…




This one had almonds, cranberries, raisins, pumpkin seeds, spices, coconut oil, and cacao nibs.

When I told Eric the name, Glo-nola, he goes, ‘I don’t get it.’

I was like…GLO…nola! Get it? GLO! Instead of GRA!


It was almost as bad as having to explain a joke to someone. I gave up and walked away with my tail between my legs.

I thought to myself, ‘My friends on OSG will SO get this!’ haha. You guys get me…right?!


After work, it was time for a quick dinner.


Yes, folks. I am still stuffing every vegetable I can get my hands on!

Last night I walked into the kitchen and found these ingredients:

  • Black beans
  • Leftover Organic Tomato Sauce
  • Organic baby carrots
  • Peppers


I decided to make a very quick and easy black bean dip and go from there. :)


60 Second Black Bean Dip and Stuffed Peppers

by Ohsheglows.com


  • 2 peppers
  • 1 can black beans, rinsed and drained
  • 1/2 cup tomato/pasta sauce or salsa
  • 6 baby carrots, diced
  • 1 t Paprika
  • Crushed black pepper (I use LOTS!)

Directions: Chop carrots, coarsely. Rinse beans. Dump beans, carrot, pasta sauce, paprika, and pepper into processor. Process for 10 seconds. I like to leave some chunky beans in mine. Cut open 2 peppers and stuff with bean mixture. Place in oven for 15-20 minutes at 350F on a baking sheet. Drizzle with your favourite vinaigrette and enjoy! Wrap up leftover bean mixture for the next day’s lunch.

Print Recipe

One of these stuffed peppers packs about 14 grams of protein. This dinner kept me full for a long time (and I didn’t think it would at all).


I served mine with pita wedges:


Mmmmmmm. I loved this.


I can’t wait to eat the leftover bean dip for lunch.


Check out more delicious looking Green Monster recipes updated at GMM.

See you later for a a very scary fruit lurking in my kitchen.


Give a man a fish and you feed him for a day. Teach a man to fish and you feed him for a lifetime.
Chinese proverb

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 17 comments… read them below or add one }

Page 2 of 2«12
Bec August 21, 2009 at 12:47 pm

I get it, so cute!


Maureen August 21, 2009 at 12:54 pm

Note to Averie,
If you start with dry beans and soak them over night, then when you cook them keep skimming off the gas bubbles from the pot you will notice a huge reduction in the amount of gas you get from eating beans and legumes. Actually pretty much everything from oats to quinoa, rice, beans and lentils benefit from soaking. It not only reduces the gas but also the cooking time.


Jessica August 21, 2009 at 1:06 pm

lol well i get it.
wow the site looks way diff. yellow isnt my color but i really like it.


AGS August 21, 2009 at 1:20 pm

Glonola makes sense to me.

What’s with the background. ..?


Laura @ Backstage Pass to Health & Happiness August 21, 2009 at 1:39 pm

I love the new look! Very autumn-y :-)

GLOnola looks great!


Amanda August 21, 2009 at 1:40 pm

glo-nola, that is adorable!!! And it looks good.


Jolene August 21, 2009 at 2:11 pm

Congratulations on the signing of all the official papers!!! I totally get the “Glonola” name … duh!! Haha!!


mountain girl August 21, 2009 at 2:28 pm

Glo-nola is a totally sweet name for your new concoction! The black bean stuff looks awesome too!

P.S. I am SERIOUSLY into carob chips since reading your posts on them! And I have had vegan chia pudding for breakfast 3 days in a row! Yummy and energizing!!!


Chloe August 21, 2009 at 4:33 pm

Yum! That looks amazing and so easy, plus it would be great all warm and gooey for the fall and winter weather.


britt August 21, 2009 at 4:51 pm

i totally get glo-nola. very cute! boys…


Marilyn August 21, 2009 at 4:52 pm

Angela, I totally got the “glo-nola” joke! (Ok, so it took me a second but I still thought it was totally cute and original). I’m in the US and can’t wait to order some Globars!


Debbra August 21, 2009 at 4:56 pm

Glo-nola, totally cute! Men just don’t think creatively. I also can hardly wait for you to ship to U.S. I will be placing an order for something, just can’t decide what.


MarathonVal August 21, 2009 at 6:41 pm

LOVE the new blog! The color is so bright and cheery! :)


Tay August 21, 2009 at 7:34 pm

LOL I totally get GLO-nola! How could he not?!? And I love love love the new blog. I love orange and beach and palm tress. So it totally makes me feel like summer and swimming!


Hangry Pants August 22, 2009 at 9:03 am

I love stuffing peppers with anything and everyhing. Will have to try this soon!


Hannah August 22, 2009 at 3:12 pm

I just made this and it was delicious! You are so creative!

Do you think, if the mix is coarse enough (mine was almost like a pate, not a dip because I ate it raw-not enough time to cook), could you form them into patties and cook them like a vegan burger?


Rebecca C. July 9, 2010 at 6:23 pm

I just made the peppers tonight, and they were great! Than thanks so much for all of your great healthy recipes! :-)


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