Mexican Stuffed Peppers!
By: Kecia’s Flavor Breakthrough! / KeciasKreations
Trying to come up with a delicious meal that my carnivorous husband will love, but that I can eat, too! I think this will satisfy both our pallets. I wish I could tell you how amazing the house smells right now. Those peppers are going to be so good!
Serves 8 (½ pepper servings)
- 2 Tbsp. Olive oil
- 1 small red onion, diced
- 2 jalapenos, seeded and chopped
- 2 cloves garlic, minced
- 1 1/4 cup whole grain rice
- 2 cups re-hydrated and partially cooked black beans
- ½ cup frozen corn
- 1 can diced tomatoes with green chilies
- 1 tsp. Garlic powder
- 2 tsp. Ground cumin
- 2 tsp. Chili powder
- 1 tsp. Onion powder
- 2 cups water
- 1 cup enchilada sauce
- 1 tsp. Vegetable base (I like Better Than Bouillon)
- salt and pepper to taste
- 4 large bell peppers, tops and seeds removed
- 1 cup shredded sharp cheddar cheese
Preheat oven to 375
In a large pot heat olive oil over medium heat. Add the onion and jalapenos and cook until onion becomes slightly translucent. Add the garlic and cook an additional minute. Add the balance of the ingredients up to the bell peppers. Bring to a boil, cover and simmer, stirring occasionally for about 20 minutes or until most of the liquid is absorbed. Add more water if necessary. In a Dutch oven or a large casserole sprayed with nonstick spray, spoon some of the mixture into the bottom to hold peppers up. Spoon the rice mixture into each pepper until full and set in the casserole, spoon the rest of the mixture around the peppers. At this point my rice seemed a little dry so I added about another ½ cup water around the edges. Cover and place in the oven for 1 hour. Peppers will be soft. Remove from oven and Top the peppers and rice with cheese, re-cover and place back in the oven for an additional 10 minutes.
Remove from oven, scoop some rice mixture onto plates, cut each pepper in half and lay on top of the rice mixture. Serve hot with bread and a salad.