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
This is a classic way to use up any leftover cooked rice, whether it be short or long-grain and brown… Continue Reading
A wholesome, meatless option for a weeknight meal or backyard entertaining, these convenient, healthy… Continue Reading