What's for Dinner?

Stuffed Peppers

-Beth Ann Bentley, iLunchBox

If you like stuffed-peppers, you'll fall absolutely head-over-heels for this recipe! These peppers call for a little kick that'll make your week extraordinary.

Ingredients:

• 6 bell peppers. (if you like a little more heat, use large poblano chili peppers
• 2 cups corn kernels, (fresh, frozen, canned, it doesn't matter)
• 15 oz can of kidney beans or black beans
• 4 Tbsp olive oil
• 6 oz of Queso cheese or grated Mexican blend cheese
• 1 ½ cups cooked long grain brown rice
• 10 oz can of stewed or crushed tomatoes with Mexican seasoning, drained but reserve the liquid.
• Salt and Pepper to taste

Directions:

1. Cut the tops off the peppers and scoop out the seeds and ribs. Rinse well and pat dry inside and out.

2. In a large bowl, combine the corn, beans, tomatoes, rice, and cheese. Season to taste with salt and pepper.

3. Fill each bell pepper to the top with the rice mixture.

 4. Brush the bottoms and side of a baking dish with olive oil. Pour the ¾ of the reserved liquid into the baking dish.

5. Place the peppers into the dish so that they are touching and supporting each other.

6. In a separate dish, put the tops of the peppers and the remaining tomato liquid. Burch the pepper tops with olive oil and season with salt and pepper.

7. Bake for 30-45 minutes, or until the peppers are tender - but not mushy - and the rice mixture is heated through. Let rest a couple of minutes before serving. Meanwhile, put the tops under the broiler to heat up and just begin to char.

8. Serve the peppers with their tops.

Photo source