Sunday, June 5, 2011

Black Bean Mexican Stuffed Peppers

Randomly today I decided to try making stuffed green peppers. They were on sale, and I was feeling a bit daring. I made them vegetarian with black beans instead of meat but you could easily use ground beef or chicken in addition. They turned out amazing, and I will keep this in my pile of make again recipes...

Black Bean Mexican Stuffed Peppers

4 green bell peppers
1 cup of brown rice
1/2 small onion
1 can rotel (drained)
1 can black beans (drained)
1 Tbs. taco seasoning
1 cup grated sharp cheddar
Sour Cream (optional garnish)

Cook brown rice according to directions on package. Saute onion. Mix together brown rice, onion, rotel, black beans, taco seasoning, and 2/3 cup of cheese. Cut tops off peppers and remove insides. Fill peppers with rice mixture. Top with remaining cheese. Bake at 350 degrees for 30 minutes. The peppers will remain crunchy so if you prefer them to be a bit softer consider baking the peppers for a bit before you fill them. Enjoy!

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