Tuesday, April 3, 2012

Stuffed Red Peppers

  • 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

 In a dutch oven, heat the canola oil, add diced onion, red pepper and the minced garlic.  Saute on medium heat

 Rinse the can of black beans add add to pepper/onion mixture.  Add the frozen corn and mix to heat through

Add 1 cup of water to corn, bean, pepper mixture bring to a boil
 After water comes to a boil, add 1 cup of rice, cover with lid and cook for 10 minutes

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!


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