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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Wonderful meatless entree. I served it with steamed Broccoli, Avocado and Mandarine Orange Salad and white dinner rolls. Very tasty Ingredients:
4 large yellow bell peppers |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) package frozen corn, thawed |
1 onion, chopped |
1 cup cooked white rice |
2 whole jalapenos, chopped |
3/4 cup shredded monterey jack pepper cheese |
2 tablespoons vegetable oil |
cumin |
chili powder |
paprika |
hot pepper sauce (i prefer louisiana hot sauce) |
Directions:
1. Pre-heat Oven 400 degrees F.
2. Slice tops off peppers and remove the seeds.
3. Place peppers in large pot of boiling water, return to a boil, reduce heat and simmer 4 minutes.
4. In med.
5. skillet heat oil over med heat.
6. Add black beans, corn, onion and spices.
7. Saute 3 min.
8. Add jalapenos saute until heated through Add cooked rice, (add more oil if mixture gets to dry) saute stirring 4 min.
9. Stir in half of the pepper jack, stirring constantly, until just melted.
10. Fill peppers with rice mixture, place peppers in casserole dish, sprinkle with remaining pepper jack.
11. Bake uncovered 10 minutes at 400.
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