Tuesday, April 30, 2013

Mexican Stuffed Peppers {Take 2: Meatless}

Half of a pepper with guacamole added
Yes, I know it's not "Meatless Monday" but here's a meatless recipe nonetheless :) Feel free to check out my original Mexican stuffed pepper recipe if you like some ground beef in yours. I never actually had the chance to try them when I made them before and have really been wanting to try them. So, when one has extra peppers that need eaten in the fridge, make stuffed peppers!

For rice:
1 c dried rice (I used an organic brown rice)
2 c water
1/3 yellow onion, diced
2-3 garlic cloves, crushed and diced

Add all ingredients to pot and bring to boil. Cover, reduce heat and let simmer about 30 minutes. You can check it occasionally (usually not until at least 20 minutes have passed), give a quick stir and either increase heat a little if there is still a lot of liquid or reduce heat if they are almost done. When finished remove lid and turn off heat but leave on burner.

While the rice is cooking:
- Wash, cap, and de-seed 6 peppers (I use green because the red do not sit well with me)
- Bring a large pot of water to a boil. Add peppers and boil for 4 minutes. Remove from water, rinse in cold water and place in baking dish
- Open a can of organic black-eyed peas or black beans and rinse
- Dice one tomato
- 3-4 T of organic and/or homemade salsa

Then add all of the ingredients to the rice (except the peppers!). Give a good stir and then put rice mixture in peppers. Add a small amount of water to the bottom of the baking pan.

Bake at 375 for about 20 minutes. Add shredded monterey jack or cheddar cheese and bake a few more minutes to melt.

Serve with guacamole, sour cream, salsa, etc.


I shared one with my daughter and added extra cheese and guacamole and it was AMAZING! I wish I had eaten the whole thing myself ;)

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