I realized that my old blog still has a lot of my favorite recipes that have not been transfered over here. Today I am reposting a recipe that I made last winter and loved!
This is a great recipe to compliment our “vegetarian side of life” (as I like to call our style of flexitarian vegetarianism) and helps you clean out the produce drawers. It's also a warm, comfort food for winter that is still light and healthful.
Peppers can really be stuffed with anything. I am always looking for really flavorful ways to stuff them. The cumin and jalapeno do the trick in this combo. The flavor was strong enough to me that I didn’t need any salt. There are few tricks that I think help make this flavor packed. They are optional steps though if you are lacking time, ingredients or equipment. Enjoy!
Southwest Stuffed Peppers
1 cup prepared brown rice (I prefer short grain brown rice cooked in veggie stock)
1/2 large purple onion, diced
6 cloves of garlic, minced (to your preference)
1/2 fresh jalapeno pepper, seeded and minced (add more if you like it caliente)
1 can of kidney beans, drained
2 ears of fresh yellow corn
1 tbsp cumin
4 large red bell peppers
- In a skillet over medium heat, saute onions, garlic and jalapeno in olive oil until tender.
- Meanwhile grill corn till cooked. I used a grill pan indoors for easy prep. Grilling is not mandatory but makes a difference. Corn can be boiled for about 8 minutes instead. When corn is cooked, skin kernels off the cob.
- Preheat oven to 350 degrees.
- In a bowel, combine rice, onion mixture, corn, beans, and cumin and mix thoroughly.
- Slice peppers down the center (stem to “butt”). Remove stem, seeds and ribs. Place on rimmed baking sheet or 9×13 pan that is sprayed with non-stick spray.
- Stuff peppers with rice mixture till very full. Sprinkle bread crumbs on top of stuffing.
- Bake for 20 minutes or until slightly browned on top and peppers are soft.
Serve 4-6 peopleNot a great picture, I know. I'm trying to find the original so I can edit it. Sorry!