Thursday, January 6, 2011

Mexican Rice Stuffed Peppers

Mexican Rice Stuffed Peppers
Originally uploaded by kel h
First, make mexican rice

1 cup rice (i used brown rice)
1 onion diced
3 cloves garlic minced
2 cups water
1 10oz can crushed tomatoes
1 chipotle peppper minced (or less if you like less spicy)
1/2 cup frozen corn
1-2 tsp chili powder (use less if you used the pepper)
1 can beans (I used kidney beans because the italian market didn't have black beans)
2 tbsp olive oil

heat the oil
sautee the onion, garlic and rice until the rice is toasted and the onion is translucent
add the pepper, water, tomatoes, corn and seasoning and simmer for 30 min or until liquid is absorbed

to stuff the peppers, cut the tops off of 2 large or 4 small green peppers
scoop the rice into the cavities (i added cheese)
put them in a pan filled with tomato sauce and cover with foil
bake at 350 until the peppers start to soften 35-45min

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