Prep 20 mins
Cook 30 mins
Adapted from the Better Homes and Gardens Cookbook. This is a great main course for nicer vegetarian dinners.
- 2 large red bell peppers
- 1 (8 ounce) can black beans, rinsed and drained
- 1 (4 ounce) can corn, drained
- 1 small onion, chopped
- 1⁄4 cup wild rice
- 1⁄2 cup vegetable broth
- 1 pinch salt
- 1 tablespoon fresh cilantro
- 1⁄3 cup jalapeno jack cheese, shredded
- Fill a large pot half full with water; bring to a boil. Meanwhile, cut tops off of peppers and remove the seeds. Chop pepper tops; set aside. Add whole peppers to boiling water. Reduce heat and cook, covered, for four minutes.
- Meanwhile, in a medium saucepan combined the pepper tops, black beans, corn, onions, uncooked rice, salt and 1/2 cup vegetable broth. Bring to a boiling; reduce heat. Cover and simmer for 15 minutes or until rice is tender. Stir in cilantro and half of the cheese; toss to mix.
- Fill peppers with rice mixture. Place peppers in a glass baking dish; sprinkle with remaining cheese. Bake at 400 degrees for about 15 minutes or till cheese melts.
I love these peppers! I leave the cilantro out, but they are they best stuffed peppers I have ever made.
It was good, a bit watery though, and I felt there was a spice or two missing.