Mexican-Style Stuffed Peppers
These delicious peppers are stuffed with a bounty of delicious ingredients including black beans, corn, peppers and U.S. rice. Simple to prepare, they make a colourful addition to any fall meal. Use red, yellow or green peppers for a rainbow of colours.
| 8 | large sweet peppers | 8 |
| Salt and pepper | ||
| 3 cups | cooked U.S. rice | 750 mL |
| 1 | can (19 oz/541 mL) black beans, drained and rinsed | 1 |
| 1 | can (12 oz/341 mL) corn kernels, drained | 1 |
| 1 cup | chopped medium onion | 250 mL |
| 1/3 cup | diced sweet red pepper | 75 mL |
| 1 tbsp | minced jalapeño peppers | 15 mL |
| 1/2 tsp | ground cumin | 2 mL |
| 1/2 tsp | dried oregano | 2 mL |
| 1/2 cup | shredded Monterey Jack cheese | 125 mL |
| Garnish: | ||
| Jalapeño pepper slices (optional) |
Slice off the top of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with salt and pepper; set aside. Combine rice, beans, corn, onion, red pepper, jalapeño peppers, cumin and oregano. Spoon 1-cup (250 mL) rice mixture into each pepper; stand upright in 9 x 13-inch (3 L) baking dish. Cover with foil. Bake in 350F (180C) oven for 20 minutes. (Add about 5 minutes more if has been refrigerated). Remove foil and sprinkle peppers with cheese. Bake until cheese is melted, about 5 minutes. Garnish with jalapeño pepper slices.
Makes 8 servings.
Source www.riceinfo.com
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