Vegetarian Stuffed Peppers
Ingredients
The peppers
The filling
-
1
tablespoon
olive oil
-
¼
cup
onion
-
3
cloves
garlic
-
2
chipotle peppers
in adobo sauce
-
1
cup
frozen corn
-
1
15 ounce can
black beans
-
1½
cups
Monterey Jack cheese
-
1
cup
cooked rice
-
1
14 ounce can
diced tomatoes
-
2
tablespoons
fresh cilantro or parsley
-
½
cup
tortilla chips
-
1
tablespoon
salt
-
to taste
freshly ground black pepper
Instructions
- Boil 4 quarts of water with 1 tablespoon of salt.
- Trim ½ inch from the top of each bell pepper and remove the stem and seeds.
- Cook the peppers in boiling water for about 3 minutes until they begin to soften.
- Remove the peppers and place them cut-side down to drain and cool.
- Preheat the oven to 350 degrees Fahrenheit.
- In a skillet, heat olive oil over medium-high heat and sauté the onion until softened.
- Add garlic, chipotle peppers, corn, and black beans to the skillet and stir until heated through.
- Combine the mixture with cheese, rice, tomatoes, and cilantro in a large bowl.
- Place the peppers in a baking dish and fill them with the mixture.
- Top with remaining cheese and crushed tortilla chips.
- Bake for about 30 minutes until the filling is hot and the cheese is melted.
Nutrition Facts (estimated)
Servings
4
Calories
421
Total fat
21g
Total carbohydrates
45g
Total protein
16g
Sodium
301mg
Cholesterol
38mg
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