Stuffed Green Sweet Bell Peppers |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Mexican variation on stuffed peppers. Vegetarian and delicious! Ingredients:
4 large green bell peppers |
1 (15 ounce) can black beans, rinsed and drained |
1 (8 3/4 ounce) can whole kernel corn, drained |
1 medium onion, chopped |
1/3 cup rice (i use brown rice for more texture) |
1 (4 ounce) can green chilies |
1/8 teaspoon salt |
2 tablespoons snipped fresh cilantro |
3/4 cup shredded monterey jack cheese |
Directions:
1. Fill a large pot half-full of water; bring to boiling.
2. Meanwhile, cut tops from green peppers; remove seeds. Chop sweet pepper tops; set aside.
3. Add whole peppers to boiling water; return to boiling. Reduce heat and cook, covered, 4-5 minutes or til just tender.
4. Meanwhile, in medium saucepan combine pepper tops, black beans, corn, onion, uncooked rice, green chiles, salt and 1 cup water. Bring to boiling, reduce heat. Cover and simmer 15 minutes or til rice is tender.
5. Stir in cilantro and half the cheese; toss to mix. If necessary. let rice stand til water is absorbed.
6. Fill sweet peppers with rice mixture. Place in a 2 qt square baking dish; sprinkle with remaining cheese.
7. Bake, uncovered, in a 400°F oven about 15 minutes or til cheese melts.
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