Stuffed Peppers

4 Servings
bell peppers TexMex
bell peppers rice black beans Vegetarian vegetarian main main dish TexMex

4 l peppers cored and seeded
1.5 tablespoons ve oil
1 small on chopped fine (about 1 cup)
1 can (14 1 ounces) ck beans drained and rinsed
1.5 teaspoons ground in
1 Salt and per to taste
3 cloves lic minced
4 cups white e cooked
1 can (14 1 ounces) diced atoes drained, 1 cup juice reserved
5 ounces per jack cheese shredded (1 1 cups)
3 tablespoons chopped fresh antro
0.25 cup chup

Bring 4 quarts water to boil in large stockpot or Dutch oven over high heat. Add 1 tablespoon salt and bell peppers. Cook until peppers just begin to soften, about 3 minutes. Using slotted spoon, remove peppers from pot, drain off excess water, and place peppers cut-sides up on paper towels. Adjust oven rack to middle position and heat oven to 350 degrees. Meanwhile, heat 12-inch heavy-bottomed skillet over medium-high heat until hot, about 1 1/2 minutes; add oil and swirl to coat. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add black beans, cumin, and salt and pepper to taste. Cook until heated through. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to bowl with rice; stir in tomatoes, 1 cup cheese, cilantro, and salt and pepper to taste. Stir together ketchup and reserved tomato juice in small bowl. Place peppers cut-side up in 9-inch square baking dish. Using soup spoon, divide filling evenly among peppers. Spoon 2 tablespoons ketchup mixture over each filled pepper and sprinkle each with 1 tablespoon of remaining cheese. Bake until cheese is browned and filling is heated through, 25 to 30 minutes. Serve immediately.


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