Mexican Stuffed Peppers

by Libby Pelham | More from this Blogger

21 Sep 2006 08:12 PM

For this recipe, you will need four large green or red sweet peppers (which ever you prefer), olive oil, one small onion, celery stalks, cumin, chili powder, basil, oregano, brown rice, red kidney beans (cooked), cayenne pepper, canned diced tomatoes, and tomato paste.

To prep for this recipe, chop enough of your onion to make 1 cup. Dice two celery stalks. Cook enough brown rice to make two cups. Open the can of red kidney beans and drain the juice off them.

Wash the four peppers and then cut them in half. Remove the seed from inside. Place a rack above boiling water in a saucepan. Place the peppers on the rack in a single layer then cover the pan and let the peppers steam for 10 minutes or until they begin to get soft.

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cup of chopped onion, two stalks of diced celery, 1 teaspoon of cumin, 1 teaspoon of chili powder, 1 teaspoon of basil, and 1/2 teaspoon of oregano. Saute this until the onions are somewhat tender.

Preheat the oven to 350 degrees. Add the two cups of cooked brown rice and 1 1/2 cup of red kidney beans to the skillet. Mix well and add cayenne pepper to taste.

Spray a 7 x 11 inch baking dish with cooking spray. Fill each steamed pepper half with the bean and rice mixture. Place the peppers side by side in the baking dish.

In a small bowl, combine 1 1/2 cups of canned diced tomatoes and 1 can of tomato paste. Pour this tomato mixture over the peppers.

Cover the baking dish with aluminum foil and bake the peppers at 350 degrees for 30 minutes. This dish is wonderful served with a green salad and avocado slices.

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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