Vegetarian West Coast Stuffed Peppers

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.

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.

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

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.

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.

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.

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.

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.

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

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