Tex-Mex flavors spice up this crowd-pleaser that’s equally at home as a weeknight family-friendly meal or for dinner guests.
By: Co+op
Total time: 35 min.
Servings: 8
Ingredients:
– 4 medium to large green peppers
– 2 cups frozen corn kernels
– 1 (15 oz) can cooked beans, drained and rinsed (black, pinto, or black-eyed peas)
– 1 cup shredded cheddar cheese or smoked cheddar
– 1/2 tsp salt
– 1 fresh or pickled jalapeño pepper, diced
– 1 tbsp fresh cilantro, chopped
– 1 cup salsa
– 1 cup cooked rice (optional)
– 1 tbsp butter
– 1 tsp paprika or smoked paprika
Preparation:
1) Preheat the oven to 375 degrees and bring a stockpot of water to a boil.
2) Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.
3) In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeño, cilantro, salsa, and rice (if using).
4) Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.
5) Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.
Serving Suggestion:
Top with salsa, sour cream, or guacamole and serve with tortilla chips
Nutritional Info:
221 calories, 7 g. fat, 19 mg. cholesterol, 31 g. carbohydrate, 6 g. dietary fiber, 11 g. protein, 386 mg. sodium