Bell Pepper
Southwest Stuffed Bell Peppers
Adapted from a Recipe on ourbestbites.com
4 large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1 jalapeno, minced
2 cup cooked black beans
1 cup corn kernels
2 green onions, sliced
1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
3-4 diced tomatoes
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
Tortilla chips, just a handful and more for serving if desired.
Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and turn upside down to drain. Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.
