Southwestern stuffed peppers (TNT)

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Southwestern stuffed peppers (TNT)

Post by pstarkoski on Thu Mar 24, 2016 4:15 am

Southwestern Stuffed Peppers


4 large red bell peppers, tops cut off and seeds and white ribs scraped out 

1 clove garlic, minced 

1/2 cup chopped onions 

2 tablespoons extra-virgin olive oil, divided 

1 (15 ounce) can kidney beans (small work well here), rinsed and drained 

1 cup cooked brown rice (from 1/3 cup uncooked rice)* 

1 cup frozen corn kernels 

1 cup (8 ounces) tomato sauce (from BPA free can or carton) 

1 tablespoon chili powder 

1 teaspoon cumin 

1/4 cup chopped cilantro 

1/4 cup grated reduced fat cheddar 

1/4 teaspoon kosher or sea salt 

1/4 teaspoon black pepper


*Add 1/3 cup rice, well rinsed, to 2/3 cup water. Bring to a boil over high heat. Stir once, reduce heat to lowest setting, and cover. Allow to cook for 25-30 minutes, or until all water is absorbed. 

Preheat oven to 375 degrees. Place all bell peppers on a nonstick or parchment lined baking sheet. 

Heat olive oil in large sauté pan over medium heat and add the onions. Sauté for about 5 to 8 minutes, until softened and translucent. Add garlic and cook for an additional 30 seconds. 

Remove from heat. Mix all ingredients besides the bell peppers and cheese in a bowl and fill each pepper. Sprinkle each with cheese. 

Bake for 20- 25 minutes, until completely cooked through.


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