Mexican Stuffed Peppers: Recipe From Babe_Chilla

Ingredients:

Rice (I used approximately a cup of brown rice)

Can of Diced Tomatoes (She used spicy red pepper ones, I used regular diced tomatoes)

6 peppers (She used 2 of each, orange, yellow and green, I was lazy and used all green bell peppers)

Small Zucchini (I had an enormous zucchini, so I used it)

Half an Onion

Can of green chilli’s (I used 3 fresh jalapeno peppers, and diced them up)

Can of Black Beans (drained)

Small can of Corn (drained) (I used frozen corn)

1. Cook 1 cup of rice (as per package directions) with the can of tomatoes. (She used 1/4 cup less water) let the juices of the tomatoes into the rice and water.

2. Remove tops of peppers and set aside; gut the peppers.

3. In a large frying pan, fry up diced onion, diced pepper bits, diced zucchini. Add corn, black beans, chilli peppers, salt & pepper.

4. Add cooked rice to pan (She did it slowly it could easily be stirred in)
and combine mixture.

*Note: Here is what the mixture looked like pre-stuffing:

Nice huh?

5. STUFF peppers as full as possible, and set upright in a dish.

6. Top with salsa and cheese. (I did not put salsa on them until after they were cooked. Cheese, on the other hand, I was not shy about)

Now hold on! They’re not finished yet, but let me know you a picture of them before they go in the oven:

7.Bake in the oven at 350 degrees for about 20-25 mins. ( I cooked for 25 minutes. The peppers were aldente at this point, still delicious though! I’d say you could go another five minutes and make it 30 if you wanted them a little softer. Why not?)

8. Serve with salsa and sour cream 😀

Here they are just out of the oven:

They were a hit in this house, even with my carnivore of a boyfriend! Oh and when you add the sour cream and salsa, they are to die for!

If you are interested in reading Babe_Chilla’s blog, Chilla Mama Chill, which (by the way) is hilarious, click here