Tuesday, February 10, 2015

Stuffed Peppers

Ready to eat
Bell Peppers ready for stuffing
Stuffed Peppers

Sprinkled with cheese

Leftover filling baked

  • 1 T. salt
  • 4-6 large green bell peppers - tops, seeds,and membranes removed (slice each pepper in half and reserve pepper tops to chop up for filling)
  • 1 T. olive oil
  • 1/2 c. chopped onion
  • 3-4 cloves garlic, minced
  • 1 jalapeno, seeds removed, diced
  • 2 c. cooked brown rice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 c. frozen corn, rinsed/drained in warm water
  • 2 roma tomatoes, diced
  • 1/2 c. cherry tomatoes, diced
  • 1 tsp. chili powder
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 2 c. shredded Mozzarella (or cheese of your choice)

 Directions: Preheat oven to 350 degrees F. Bring a large pot of water and 1 tablespoon salt to a boil; cook green bell peppers in the boiling water until slightly softened, 3 to 4 minutes. Drain. Heat olive oil in a skillet over medium heat; cook and stir onions, chopped pepper tops, jalapeno and garlic in the hot oil until onion are softened and transparent, 5 to 10 minutes. Add chili powder,cumin and 1/2 teaspoon salt; stir until evenly mixed. Add rice, black beans, corn and tomatoes to cooked onion mixture. Remove from heat. Fold 1 1/2 cups of cheese into rice mixture. Spoon rice mixture onto each bell pepper half; arrange peppers on a cookie sheet lined with foil. Sprinkle peppers with remaining cheese. Bake in the preheated oven until cheese is melted and bubbling, about 30 minutes.

Note: If any filling remains, put it in an oven safe dish and sprinkle with cheese and either bake it with peppers or save to cook for later as a burrito filling.