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TEX MEX STUFFED PEPPERS

Perfect dish for Meatless Mondays or any day of the week. Comfort foods don’t always have to be high in fat and calories.
Ingredients:

6 fresh bell peppers, red, yellow, orange or green
3 cups cooked brown rice
1 cup frozen corn
1 cup black beans, drained and rinsed
½ cup diced onion
¼ cup diced red peppers
¼ cup green chile peppers
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon cumin
2 cups salsa

Directions:

· Preheat oven to 350 degrees F.
· Cut green/orange/yellow or red peppers into half and remove seeds and stem.
· In a large bowl, mix the following ingredients:
    ·3 cups cooked brown rice
    ·1 cup black beans, drained and rinsed
    ·1 cup frozen corn
    ·¼ cup diced red peppers
    ·½ cup diced onions
    ·¼ cup green chile peppers
    ·½ teaspoon ground cumin
    ·1 teaspoon dried oregano
    ·1 teaspoon minced garlic

· Fill each pepper with rice mixture – about 1 cup per pepper.
· Spray baking dish with non stick spray, put peppers into pan.
· Put ½ cup Salsa over each pepper
· Sprinkle with jalapeno cheese, Monterrey Jack cheese, or cheddar cheese
· Bake at 350 degrees F for 40-50 minutes until peppers are soft and filling hot.
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