SIDE DISH STUFFED PEPPERS
These stuffed peppers are a fiesta for your mouth! There are lots of textures in the stuffing between the rice, beans, and corn. The tomatoes and especially the cumin add a Mexican flair to this simple recipe. Simple and delicious.
Provided by Beverley Williams
Categories Vegetables
Time 45m
Number Of Ingredients 12
Steps:
- 1. For this dish you can use any color of bell peppers. I used a variety to make it more colorful.
- 2. Cut the stem end off the peppers to remove a thin cap.
- 3. Carefully remove the seeds and membranes from the peppers.
- 4. In a small skillet heat the oil.
- 5. Add the onion and cook until translucent; about 5 minutes.
- 6. In a bowl, mix together cooked rice, beans, corn, onion, tomatoes, cilantro, cumin, chili powder, garlic powder, and 1/2 cup of the cheese. Mix gently until well blended.
- 7. Spoon the mixture into the peppers.
- 8. Place the stuffed peppers into a 9 x 9 inch baking dish.
- 9. Sprinkle the tops with the remaining cheese.
- 10. Bake for 25 minutes at 350.
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