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
- 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.
- 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.
- 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.
- Preheat oven to broil.
- Wash peppers and pat dry. Cut in half vertically and remove seeds keeping the stem intact.
- 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.
- Preheat oven to 375 F.
- 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.
- 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.