Black Bean and Jalapeno Jack Stuffed Bell Peppers (Vegetarian) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Adapted from the Better Homes and Gardens Cookbook. This is a great main course for nicer vegetarian dinners. Ingredients:
2 large red bell peppers |
1 (8 ounce) can black beans, rinsed and drained |
1 (4 ounce) can corn, drained |
1 small onion, chopped |
1/4 cup wild rice |
1/2 cup vegetable broth |
1 pinch salt |
1 tablespoon fresh cilantro |
1/3 cup jalapeno jack cheese, shredded |
Directions:
1. Fill a large pot half full with water; bring to a boil. Meanwhile, cut tops off of peppers and remove the seeds. Chop pepper tops; set aside. Add whole peppers to boiling water. Reduce heat and cook, covered, for four minutes.
2. Meanwhile, in a medium saucepan combined the pepper tops, black beans, corn, onions, uncooked rice, salt and 1/2 cup vegetable broth. Bring to a boiling; reduce heat. Cover and simmer for 15 minutes or until rice is tender. Stir in cilantro and half of the cheese; toss to mix.
3. Fill peppers with rice mixture. Place peppers in a glass baking dish; sprinkle with remaining cheese. Bake at 400 degrees for about 15 minutes or till cheese melts.
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