Tonight I’m making stuffed peppers for dinner. I have never made them, but I love them. Recently we ordered some from THE VANILLA ORCHID and they were unbelievable. Mine will for sure not taste like hers, but hopefully they’ll be okay. I’m also taking some to a family that recently had a baby. I always pull out new recipes when I’m taking food to someone and sometimes that’s just not the best idea, so hope it turns out okay!
What are you making tonight?
Here’s the recipe:
I got this recipe from the blog CHEAP HEALTHY GOOD – check it out for fun stuff!
Stuffed Peppers with Black Beans and Corn
Adapted from Cook’s Illustrated Best Light Recipe.
8 medium red, yellow, or orange bell peppers,, 1/2 –inch trimmed off tops, stemmed, and seeded
1 cup long-grain white rice, uncooked
1 teaspoon olive oil
1 medium onion, diced
1 medium jalapeno chile, minced (include seeds and ribs if you want it hotter)
3 medium garlic cloves, minced
1 14.5-ounce can black beans, drained and rinsed
1 15.5-ounce can diced tomatoes, drained
1 cup frozen or fresh corn (if frozen, make sure to thaw)
1 cup 2% shredded cheddar or pepper Jack cheese
1⁄4 cup cilantro, chopped
Fresh ground black pepper
1) Adjust an oven rack to the middle position and preheat your oven to 350F.
2) Bring 4 quarts water to a boil in a large pot. Add 1 tablespoon salt and bell peppers, and cook for three minutes. Remove peppers from water, drain, and place cut-side-up on paper towels. Bring water back up to a boil, and add rice. Cook for 13 minutes, stirring occasionally, then drain and add to a large mixing bowl.
3) Meanwhile, in a large, nonstick saucepan, heat the oil over medium heat. Add onion and jalapeno, cover, and cook for 8-10 minutes, stirring occasionally. (Onion should be soft at end.) Add garlic and cook for another 30 seconds, until just fragrant. Add black beans, tomatoes, and corn, and heat through, 2 minutes. When finished, pour mixture into the bowl with the rice.
4) Add cheese, cilantro, and salt and pepper to taste to the bowl. Mix throroughly.
5) Carefully and loosely stuff each pepper until filling is even or slightly over the top of the rim. Place peppers cut-side up in a baking dish (not too crowded together), and bake 25 to 30 minutes, or until filling is hot