Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - southwest stuffed bell peppers

Recipe Name

southwest stuffed bell peppers

Submitted by dfonta8984
Recipe Description different take on stuffing bell peppers
Quantity 5 Quantity Unit peppers Servings  
Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
5
medium (approx 2-3/4" long, 2-1/2" dia)Red/yellow/green bell pepper
1
tablespoonsalt
1/2
cuprice, uncooked instant (Minute Rice)
2
tablespoonsolive oil, extra virgin
1
onion1 Lmedium onion, chopped
3
clovesgarlic minced
1
pepperJalapeno peppers, chopped
1
can (15 oz)black beans, canned, drained
1
cupfrozen corn kernels
2
stalksgreen onion tops, diced
3/4
teaspoonchili powder
1
teaspoonkosher salt
1/4
teaspoonblack pepper
1
can (16 fl oz)fire roasted tomatoes canned, diced, 14 oz can is fine
1
1/4
cups, shreddedPepper Jack Cheese
3
1/2
tablespoonscilantro, fresh, chopped
Steps
Sequence Step
1Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain
2Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.
3Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
4Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :)
5Bake at 350 for about 30 minutes.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com