Mexican-Style Stuffed Peppers
Stuffed peppers filled with rice, black beans, corn, and jalapeño for a colorful fall meal. Perfectly baked in under 35 minutes!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at haveariceday.com.
Ingredients
- 8 Large sweet peppers
- Pinch Salt and pepper
- 3 cups (750mL) Cooked Kokuho Rose® white rice
- 1 Can (19 oz/541 mL) black beans, drained and rinsed
- 1 Can (12 oz/341 mL) corn kernels, drained
- 1 cup (250mL) Chopped medium onion
- 1/3 cup (75mL) Diced sweet red pepper
- 1 tbsp (15mL) Minced jalapeño peppers
- 1/2 tsp (2mL) Ground cumin
- 1/2 tsp (2mL) Dried oregano
- 1/2 cup (125mL) Shredded Monterey Jack cheese
- Slices Jalapeño pepper slices (optional)
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