These delicious peppers are stuffed with a bounty of delicious ingredients including black beans, corn, peppers and U.S. rice. Simple to prepare, they make a colourful addition to any fall meal. Use red, yellow or green peppers for a rainbow of colours.
|8||large sweet peppers||8|
|Salt and pepper|
|3 cups||750 mL|
|1||can (19 oz/541 mL) black beans, drained and rinsed||1|
|1||can (12 oz/341 mL) corn kernels, drained||1|
|1 cup||chopped medium onion||250 mL|
|1/3 cup||diced sweet red pepper||75 mL|
|1 tbsp||minced jalapeño peppers||15 mL|
|1/2 tsp||ground cumin||2 mL|
|1/2 tsp||dried oregano||2 mL|
|1/2 cup||shredded Monterey Jack cheese||125 mL|
|Jalapeño pepper slices (optional)|
Slice off the top of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with salt and pepper; set aside. Combine rice, beans, corn, onion, red pepper, jalapeÃ±o peppers, cumin and oregano. Spoon 1-cup (250 mL) rice mixture into each pepper; stand upright in 9 x 13-inch (3 L) baking dish. Cover with foil. Bake in 350F (180C) oven for 20 minutes. (Add about 5 minutes more if has been refrigerated). Remove foil and sprinkle peppers with cheese. Bake until cheese is melted, about 5 minutes. Garnish with jalapeÃ±o pepper slices.
Makes 8 servings.
For more great recipes, visit www.haveariceday.com/rice-recipes
Rice exposes its hidden talent in this hearty soup perfect for fall and winter. When pureed, rice acts… Continue Reading
This delicate and delicious Salmon and Rice Chowder is elegant enough to serve at an afternoon lunch… Continue Reading