Last week at the Farmer's Market, besides the basket of hot peppers and the tomatillos, I also bought some beautiful, purple sweet peppers. Two were a light purple and the shape of regular bell peppers, the other two were elongated and a beautiful dark purplish-brown color.
Needing something for dinner tonight and wanting to use up the vegetables I had before they started going bad, I came up with this recipe. Jason really liked it!
MEXICAN STUFFED PEPPERS
- 2 or 3 bell peppers (any color or variety you wish)
- 2/3 cup cooked brown rice
- 2/3 can black beans rinsed
- 1 tomato chopped
- 1/4 sweet onion chopped
- 1 jalapeno pepper chopped
- kernels from half of an ear of cooked corn (I had leftover corn in the fridge)
- shredded cheddar cheese
- cumin, coriander and chili powder to taste
- salt & pepper to taste
Preheat the oven to 375.
Cut the peppers in half.
Mix all other ingredients in a large bowl. I used just a bit of cheese to help things stick together.
Stuff the peppers with the rice and bean mixture, sprinkle a little cheese on top and lay in a baking pan. At this point I had leftover stuffing which I decided to just save and eat as a rice salad over the next couple of days.
Cover the pan loosely with foil and bake for about 20 minutes. Remove the foil and keep cooking for another 7 - 10 minutes. Turn on the broiler and let the cheese brown.
Serve with homemade salsa!
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