Stuffed Vegetarian Peppers With a Southwest Twist |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a recipe that I came up with that was inspired by another contributor. As an Armenian, I have cooked and eaten a lot of stuffed peppers (dolmas). So I was looking for a new twist on this idea. The secret is to cook the filling prior to stuffing the peppers. Ingredients:
6 green peppers |
1 1/2 cups uncooked rice |
cilantro |
2 (15 ounce) cans pinto beans, drained |
2 (15 ounce) cans diced tomatoes, with liquid |
1/2 onion |
1/2 teaspoon ground cumin |
1 (6 ounce) can tomato paste |
1/2 teaspoon salt |
1/2 teaspoon ground pepper |
1 tablespoon olive oil |
Directions:
1. Cook the rice according to the directions on the package. Remove the tops of the peppers and clean out the insides. Keep the tops and chop up 3 of them into small pieces. Chop the onion. Heat up a skillet pan with the olive oil. After the oil is hot, add the chopped pepper tops and onion. Cook this until they start to soften. Add the remaining ingredients stirring to combine. Finally add the rice which will absorb the liquid. Fill the peppers to the top with the mixture and bake them at 400 degrees for about 30 minuets.
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