Stuffed Yellow Bells
"Wonderful "meatless" entree. I served it with steamed Broccoli, Avocado and Mandarine Orange Salad and white dinner rolls. Very tasty"
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 large yellow bell peppers
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) package frozen corn, thawed
- 1 onion, chopped
- 1 cup cooked white rice
- 2 whole jalapenos, chopped
- 3⁄4 cup shredded monterey jack pepper cheese
- 2 tablespoons vegetable oil
- cumin
- chili powder
- paprika
- hot pepper sauce (I prefer Louisiana Hot Sauce)
directions
- Pre-heat Oven 400 degrees F.
- Slice tops off peppers and remove the seeds.
- Place peppers in large pot of boiling water, return to a boil, reduce heat and simmer 4 minutes.
- In med.
- skillet heat oil over med heat.
- Add black beans, corn, onion and spices.
- Saute 3 min.
- Add jalapenos saute until heated through Add cooked rice, (add more oil if mixture gets to dry) saute stirring 4 min.
- Stir in half of the pepper jack, stirring constantly, until just melted.
- Fill peppers with rice mixture, place peppers in casserole dish, sprinkle with remaining pepper jack.
- Bake uncovered 10 minutes at 400.
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RECIPE SUBMITTED BY
Shannon in VA
Richmond, Virginia
I have a growing family - 3 horses, 2 dogs (1 being a Great Dane)!, 2 children, 2 cats and a boyfriend. I work quite a bit either at work or on the farm taking care of the "children" - my boyfriend is a stay at home "step-dad" to all and is a former chef so we like to find new ways to cook old foods. This year we will be growing an organic garden and I am ever so excited about it. Organics are a large part of our lives, and they can really put a strain on your pocket book!
