SIDES FOR STUFFED PEPPERS RECIPES

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SIDE DISH STUFFED PEPPERS | JUST A PINCH RECIPES



Side Dish Stuffed Peppers | Just A Pinch Recipes image

These stuffed peppers are a fiesta for your mouth! There are lots of textures in the stuffing between the rice, beans, and corn. The tomatoes and especially the cumin add a Mexican flair to this simple recipe. Simple and delicious.

Provided by Beverley Williams @Beverley1991

Categories     Vegetables

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 12

4 large bell peppers (any color)
2 cup(s) cooked rice
1 can(s) black beans, drained and rinsed, 15 oz.
1 can(s) whole kernel corn, drained, 15 oz.
1/2 cup(s) finely chopped onion
1 can(s) diced tomatoes, 14 oz.
1 tablespoon(s) olive oil
1 teaspoon(s) chili powder
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) cumin
1 cup(s) shredded Mexican blend cheese
1 teaspoon(s) cilantro

Steps:

  • For this dish you can use any color of bell peppers. I used a variety to make it more colorful.
  • Cut the stem end off the peppers to remove a thin cap.
  • Carefully remove the seeds and membranes from the peppers.
  • In a small skillet heat the oil.
  • Add the onion and cook until translucent; about 5 minutes.
  • In a bowl, mix together cooked rice, beans, corn, onion, tomatoes, cilantro, cumin, chili powder, garlic powder, and 1/2 cup of the cheese. Mix gently until well blended.
  • Spoon the mixture into the peppers.
  • Place the stuffed peppers into a 9 x 9 inch baking dish.
  • Sprinkle the tops with the remaining cheese.
  • Bake for 25 minutes at 350.

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