Recipe Name southwest stuffed bell peppers Submitted by dfonta8984 Recipe Description different take on stuffing bell peppers Quantity 5 Quantity Unit peppers Prep Time (minutes) 30 Cook Time (minutes) 30 Ready In (minutes) 60

Ingredients Amount Measure 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 Steps Sequence Step 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.