SERVES: 42 whole large peppers
2 cups cooked rice
2 TB olive oil
1/2 medium onion, diced
2-3 garlic cloves, diced or pressed
1 can black beans, rinsed and drained
1 can sweet corn, drained (or used frozen)
1/2 tsp Cumin
1/4 tsp Chili powder
1 heaping TBS freeze dried cilantro
5 oz Monterey Jack cheese, grated
1 8 oz can tomato sauce
salt to taste
Preheat oven to 375.
Wash and cut peppers in half. Set aside in greased baking dish.
Mix cooked rice w/ cilantro and most of the cheese.
Heat olive oil and saute onions for 6 minutes, add garlic and stir for 1 more minute. Add beans, corn, cumin, chili powder and tomato sauce. Heat to combine flavors. Stir in rice. Taste and add salt if desired. Fill peppers really full with the mixture. Sprinkle grated cheese on top.
Bake for 25-30 minutes uncovered. (I added a little water in the bottom of the pan.)
I double this recipe for my family. They also like to scoop the filling onto tortilla chips.
Original recipe came from Tasty Kitchen website. I changed some of the seasonings and added tomato sauce. They recommend serving with sour cream, hot sauce and pico de gallo, but I thought it was tastier this way.
6 comments:
Oh I need to try this! I need to start using less meat in my cooking and this looks so good!
So what was the verdict? Did the children eat it? Also would you like to run any leftovers to my house real quick? It's lunch time and your pictures are making me very hungry.
Sorry about missing lunch. I was at work. The kids ate the filling, but not the peppers (which I knew would happen). Next time I will save a couple bucks and only buy pepper for those who eat them.The rest can have the rice and bean mixture.
I made these today I really liked them.
I'm gonna try these tonight. Pretty sure most my kids won't eat the pepper but they're gonna get it on their plate anyway. I've only done the meat version. Thanks for sharing. I'm always look for recipes the kids will eat.
Made them again today, very good.
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