Vegetarian Mexican Stuffed Peppers |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Delicious and addictive! Ingredients:
4 large bell peppers, cut lengthwise in half, seeds removed (i prefer yellow or red) |
1 (8 ounce) package mexican rice, prepare according to package directions |
1 medium yellow onion, chopped |
1 green bell pepper, chopped |
1 (8 ounce) can tomato sauce |
1 (15 ounce) can black beans, heated and drained |
1 cup shredded cheddar cheese |
1/2 cup hot water |
Directions:
1. Heat oven to 400.
2. Parboil halved bell peppers for 5 minutes.
3. Sauté onions and green peppers in skillet until heated thoroughly. Add cooked rice, drained black beans, and tomato sauce and cook for an additional 5 minutes. Remove from heat and stir in 1/2 cup of cheese. Spoon mixture into pepper halves and then place in 9 x 13 glass baking dish. Pour hot water in the bottom of the dish and cover with aluminum foil.
4. Bake for 30 minutes; sprinkle with remaining cheese and bake uncovered for an additional 10 minutes.
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