Meatless Mondays: Mexican Stuffed Peppers
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I love me some stuffed peppas and I don't make them often enough.
My favorite being Neapolitan style, with fresh breadcrumbs, capers and raisins. What else did you expect?
These delicious peppers were a happy accident. I had a lot of leftover white rice, so instead of throwing out the rice (no wasting food), I mixed them up with some pantry items to make a delicious, healthy vegetarian and very kid friendly meal.
These were terrific, I hope you try them.
Mexican Style Stuffed Peppers:
4 red bell peppers, tops cut off and inside ribs and seeds removed
2 cups of cooked rice (make extra rice the night before so you have leftovers!)
1 small can of Fire Roasted tomatoes w/ chilis
1 small can of black beans, rinsed & drained
handful of chopped cilantro or parsley
1 small onion, diced
2 cloves garlic, chopped
1 tsp cumin
olive oil
salt & pepper
2-3 cups of Mexican blend cheese (cheddar & Monterey Jack)
In a small skillet heat some olive oil and saute the onion and garlic with the cumin and cook until soft, about 4 minutes. Set aside.
In a large bowl, combine the rice, tomatoes, beans and the cooked onion mixture and herbs. Season with salt & pepper (you can add hot pepper flakes if you like a little heat).
Add the grated cheese and combine. This will be the stuffing.
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Spoon the rice mixture into the hollowed out red peppers and pack them tightly. Stand peppers upright in a baking dish.
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Bake in a 375F oven for 40-50 minutes, until the peppers are blistering.
Cut in half and let cool a few minutes before diving in.
Ole!
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Comments
Would have to stuff the filling into something I like.