Mommy Cafe

Vegetarian home cooking, kid tested and approved

Southwest Stuffed Peppers

 Stuffed peppers can be an incredibly versatile dish.  I’ve seen recipes made with many different types of grains, from the traditional rice to quinoa to bulgur.  What I haven’t seen is much variation in the rest of the stuffing.  With my penchant for all foods southwestern, I knew I had to do a little experimenting when the price of peppers dropped. 

Tonight was the night that true kitchen magic happened.  The spice blend was perfect, the beans and corn remained firmed through the baking, and the cheese… well, you can never go wrong with melted cheese!  In my opinion, green peppers just belong with black beans, corn and southwestern spices.  And now my belly is blissfully stuffed, as were my peppers!

Prep time: 15 minutes    Cook time: 60 minutes    Approx cost: $4, depending on the price of peppers

Southwest Stuffed Peppers

  • 1 cup rice
  • 2 T. chopped onion
  • 2 cloves garlic, minced
  • 1/2 cup black beans
  • 1/2 cup fresh or frozen corn
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp dried cilantro
  • 8 oz tomato sauce
  • 2 green peppers, cut in half lengthwise and seeds and membranes removed
  • 1/4 cup cheddar cheese
  • 1/4 cup mozzarella cheese

Preheat oven to 350 degrees.  Cook rice according to package directions.  While rice cooks, saute onions and garlic in a bit of olive oil over medium-high heat.  When onions just start to brown, add black beans, corn, and spices long enough to warm through.  Stir in cooked rice and half of the tomato sauce.

Pour a thin layer of tomato sauce in an 8×8 ungreased baking dish and place pepper halves open side up on sauce.  Spoon mixture into peppers and pour remaining sauce over peppers.  Cover and place in oven for 45 minutes.  Remove cover, top peppers with cheeses, and return to oven until cheese is bubbly and brown.

Serves 2

(For a more tender pepper, boil cut peppers for 5 minutes before stuffing.)

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May 8, 2010 - Posted by | Recipes, Vegetarian | ,

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