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Southwestern Stuffed Bell Peppers
| The mildly spicy stuffed peppers are regularly made with green bells. I do believe that to add a nice twist vary the color of the bell peppers. |
- 8 large Bell Peppers
- 1 tsp ground black pepper
- 3 cups cooked brown rice
- 8 oz dried black beans, soaked and cooked
- 10 0z fresh corn kernels
- 1 yellow onion, chopped
- 1 cup chopped walnuts
- 1 poblano pepper, chopped
- 1/2 tsp freshly ground cumin
- 1/2 cup shredded monterey jack cheese
- jalepeno pepper slices, for garnish
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| Soak your beans overnight, rinse, drain then cook 45 minutes or until tender. Cut off the tops of the bell peppers, remove seeds and membranes then rinse. Cook the peppers 5 minutes in enough boiling water to cover. Drain the peppers and season the inside with a little salt and black pepper. Combine rice, beans, corn, walnuts, poblano peppers, cumin and salt to taste. Spoon 1 cup rice mixture into each pepper, stand upright in a 13x9 inch baking pan. Cover the pan, bake at 350 degrees for 20 minutes. Remove the cover sprinkle the peppers with cheese and bake an additional 5 minutes, or until cheese is melted. Remove peppers from oven let stand 5 minutes, garnish with sliced jalepeno, and serve. |
| 1 hour (not including beans or rice) |
| Rick |
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