Mexican Stuffed Peppers
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat oven to 350°F
  2. Cut the tops off of the peppers (save), remove core and seeds
  3. In a medium saucepan bring 2 inches of water to boil, place peppers with tops into pan, cover and steam for 3-4 minutes. You just want them to begin getting soft but not too soft. They will cook the rest of the way in the oven.
  4. Remove peppers and set aside
  5. Cook onion and garlic in medium saucepan until onion is tender
  6. Mix in spices and cook for 1 minute
  7. Add tomatoes, beans, corn, mix thoroughly and simmer until boiling
  8. Add vegetable broth and cook until heated. You may have to keep a lid on to preserve the liquid. You want some moisture so that it does not dry out when you bake it in the oven.
  9. Add rice and mix thoroughly. Cook for 5-7 minutes until heated through and mixture is bubbling.
  10. Place peppers in baking pan lined with parchment paper or silicone mat
  11. Fill each pepper with rice, bean, corn and tomato filling – putting the tops back on once each one is filled
  12. Place pan in heated oven for 20-30 minutes until pepper is tender and filling is hot
  13. Remove from oven and serve with a side salad. Top with cilantro, avocado and/or nacho cheezy sauce.