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Full Online Book HomeLearning KitchenVegetables - Peppers - Stuffed Yellow Bell Peppers
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Vegetables - Peppers -  Stuffed Yellow Bell Peppers Post by :Lurker Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2179

Click below to download : Vegetables - Peppers - Stuffed Yellow Bell Peppers (Format : PDF)

Vegetables - Peppers - Stuffed Yellow Bell Peppers

4 large yellow bell peppers or assorted yellow, red, green, and orange
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) package frozen corn, thawed or 2/3 - 1 (15-oz) can corn kernels, salt-free and sugar-free
1 large onion, chopped
1 cup cooked white rice
2 whole jalapenos, finely chopped, optional (omit seeds and membranes if want it less hot/spicy)
3/4 cup shredded Monterey Jack or pepper jack cheese (around 3 oz)
2 tablespoons oil
cumin powder, to taste
chili powder, to taste
paprika, to taste
garlic powder, to taste
hot pepper sauce, such as Louisiana Hot Sauce, to taste
Salt and black pepper, to taste
Oil for brushing peppers


Preheat oven to 400 degrees F.

Slice tops off yellow bell peppers and remove the seeds. Place bell peppers in large pot of boiling water, return to a boil, reduce heat and simmer 4 minutes. Remove peppers from water and place in a 9x13 glass baking dish.

In medium skillet heat 2 Tbsp oil over medium heat. Add onion and saute until soft. Add jalapenos, if using, and saute until soft. Add black beans, corn, spices, and hot pepper sauce, and saute a few minutes until heated through. Add cooked rice, (add more oil if mixture gets too dry) and saute, stirring, for a few minutes. Check the seasoning and add more if necessary. Stir in half the Monterey or pepper Jack cheese, stirring constantly, until just melted. Remove from heat.

Pour some oil into a small bowl. Add salt and pepper to taste and mix well. Lightly brush or rub the inside and outside of the bell peppers with oil mixture. Fill peppers with rice mixture and place in baking dish. Sprinkle with remaining Monterey or pepper jack cheese. Bake uncovered for 10 minutes.

Makes 4 servings

Source Unknown, Revised by Meryl
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