- 1 tbsp of Canola Oil
- 1 tsp of minced garlic
- 5 Red Peppers
- 1/2 White/Yellow Onion - diced up
- 1 bag of Southwestern Corn
- 1 can of Black Beans (rinsed and drained)
- 1 cup of white instant rice
- 1 cup of water
- 1 cup of Mexican style cheese
Preparing the red peppers. Rinse/wash the peppers. Take 4 of the peppers and remove their tops and deseed. Dice up the remaining 5th red pepper.
Dice the onion
Add 1 cup of water to corn, bean, pepper mixture bring to a boil
After mixture has cooked for 10 minutes, remove from the heat and add 1/4 cup of shredded cheese
This mixture is good on its own with a plop of sourcream. Feel free to skip the stuffed pepper step and just start eating. ;)
Stuff the 4 remaining peppers with the corn, bean, rice mixture.
Place the stuffed peppers in a 9x13 dish or round casserole dish works well too and top with a sprinkling of cheese.
Bake at 375 degrees for 45 minutes or until the peppers look like yummy goodness!