Friday, August 29, 2014

Stuffed Mexican peppers



These Mexican - inspired stuffed green peppers are filled with a blend of brown rice, black beans and corn. They are hearty, delish and a great option for a vegetarian meal. You can use Poblano peppers instead of the sweet green ones or even multi colored peppers for a pretty presentation. 


Ingredients: (serves 4)
4 large green peppers
2 tbsp olive oil
1/2 red onion chopped fine
2-3 cloves garlic minced
2 large tomatoes crushed
1/2 tsp dry oregano
1/2 tsp cumin powder
1/2 tsp paprika
salt to taste
1 jalapeno pepper chopped fine
1 cup cooked brown rice
1 can black beans, rinsed and drained
1/2 cup frozen corn kernels
1 cup shredded cheese
  1. To make the stuffing, heat oil in a pan and add onion and garlic. Cook till pink and add oregano, cumin powder and paprika. Saute for 10 seconds before adding the crushed tomatoes.
  2. Cook for 2-3 minutes till oil separates form the sides. Add corn and jalapeno and saute for another 3-4 minutes till corn is cooked through.
  3. Add the beans and rice and salt to taste. Turn off the heat and mix everything till well combined. Taste and adjust the seasoning. Keep aside. 
  4. Preheat oven to broil.
  5. Wash peppers and pat dry. Cut in half vertically and remove seeds keeping the stem intact.
  6. Sprinkle with a little salt and spray with a little oil and place peppers on a greased baking sheet cut side down. Broil for 4-6 minutes till peppers get slightly charred and soft. Remove from oven and turn over. 
  7. Preheat oven to 375 F.
  8. Fill peppers with the filling, and top with cheese. Back in the oven, cook for 15-20 minutes till cheese melts and peppers are cooked to your preference. Serve hot.
Variation:
  • Substitute rice with quinoa.
  • Add some cooked ground chicken instead of corn.
  • Use left over filling to make tacos, burritos or nachos.
  • Serve smothered in enchilada sauce.


1 comment:

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