Vegetarian West Coast Stuffed Peppers


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Fun easy recipe, serves four. You will need peppers, steamed brown rice, black beans, tomatoes, corn, caramelized onions, queso blanco and several spices listed below.

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Wash 4 peppers. Cut top off, remove seeds, place in a baking dish with 1/4 c. of vegetable stock or water in the bottom of the baking dish. Have your steamed brown rice cooked and ready to use before you begin.

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1 can of rinsed black beans, 1.5 c. fresh diced tomatoes, 1 cup frozen yellow corn, 1 red onion, diced and caramelized.

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Mix all ingredients and saute over medium heat with one tablespoon of cumin, garlic and chili powder, one teaspoon of oregano and a dash of salt and pepper.

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Shred one cup of queso blanco cheese. You may substitute any cheese. Cheddar has better melting power than queso blanco, but I had some blanco available so that is what I used. Queso blanco is a creamy, mild, soft and unaged white cheese, commonly used in Mexico.

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Layer brown rice, the sauteed vegetable-bean blend and then shredded cheese. Repeat, ending in cheese and using a metal spoon to press content down as you layer and stuff.

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Once all four peppers are stuffed, bake at 325 for 20 minutes. After 20 minutes, cover with foil and bake another 20 minutes, also adding another 1/4 c. of vegetable stock or water if needed.

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ANALYSIS PER ONE PEPPER: 238 calories, 8.5 g fat, 4.1 g fiber, 9.8 g protein. Loaded with Vitamin C and Calcium as well as Vitamin A and Iron.

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Serve with crunchy whole grain tortilla chips, sour cream, guacamole and salsa. Garnish with cilantro or parsley.

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