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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 5 | medium (approx 2-3/4" long, 2-1/2" dia) | Red/yellow/green bell pepper | 1 | tablespoon | salt | 1/2 | cup | rice, uncooked instant (Minute Rice) | 2 | tablespoons | olive oil, extra virgin | 1 | onion | 1 Lmedium onion, chopped | 3 | cloves | garlic minced | 1 | pepper | Jalapeno peppers, chopped | 1 | can (15 oz) | black beans, canned, drained | 1 | cup | frozen corn kernels | 2 | stalks | green onion tops, diced | 3/4 | teaspoon | chili powder | 1 | teaspoon | kosher salt | 1/4 | teaspoon | black pepper | 1 | can (16 fl oz) | fire roasted tomatoes canned, diced, 14 oz can is fine | 1 1/4 | cups, shredded | Pepper Jack Cheese | 3 1/2 | tablespoons | cilantro, fresh, chopped |
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Steps
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Sequence
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Step
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| | 1 | Preheat 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 | | 2 | Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly. | | 3 | Heat 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. | | 4 | Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) | | 5 | Bake at 350 for about 30 minutes. |
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