Southwest Stuffed Peppers

southwestpeppersWe’re having yet another cold day here, so I wanted to make something a bit hot and spicy to brighten up the mood. I haven’t done stuffed peppers of any kind in quite awhile – and you can do so much with them! They’re so simple to put together – I started with some leftover rice that was in the fridge. The only hard part is waiting while they cook and make the house smell so good!

3 large bell peppers
1 1/2 cups cooked rice
1 15oz can black beans, drained and rinsed well
1 cup tomato sauce
1 large tomato, chopped
1 jalapeno, seeded and diced
1/2 cup frozen corn
1/4 cup shredded cheddar cheese
1 tablespoon turmeric
1 teaspoon salt
1 teaspoon cumin
3 tablespoons fresh cilantro

southwestpeppers2Preheat the oven to 375F. Gently wash the peppers and slice them in half. Scoop out all the seeds and cut out any large veins.  Place them cut side up in a large 9×13 baking dish.

In a large bowl place the rice, tomato, and tomato sauce and combine. Add the cumin, turmeric and salt. Next add in the black beans, corn, and jalapeno – mix well. Scoop the mix into the peppers, overfilling them slightly. Sprinkle cheese and fresh cilantro on top and place in the oven. Bake for 20-25 minutes. Peppers will still be firm and have a bit of crunch – but cooked through.  Serves 6 with a side, Adults may want 2 halves if served alone.


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