Black Bean and Jalapeno Jack Stuffed Bell Peppers (Vegetarian)

"Adapted from the Better Homes and Gardens Cookbook. This is a great main course for nicer vegetarian dinners."
 
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Ready In:
50mins
Ingredients:
9
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. I love these peppers! I leave the cilantro out, but they are they best stuffed peppers I have ever made.
     
  2. It was good, a bit watery though, and I felt there was a spice or two missing.
     
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RECIPE SUBMITTED BY

I'm 26, married and live in Southern California. My husband and I share our home with four crazy cats, lots of books and enough musical gear to outfit two or three bands.
 
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