Stuffed Peppers Southwest-Style

Recipe Ingredients

6		Red or yellow bell peppers
2 cups	320g / 11oz	Cooked rice
1		Black beans - (15 oz) - rinsed, drained
1 cup	62g / 2.2oz	Fresh corn kernels
		= (or thawed frozen corn kernels)
1/2 cup	8g / 0.3oz	Chopped cilantro
2 tablespoons	30ml	Oil
1		Onion - diced
1		Poblano chile - seeded, diced (large)
3		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Salt
1 tablespoon	15ml	Ground cumin
1/4 teaspoon	1.3ml	Ground turmeric
1 teaspoon	5ml	Paprika
1 teaspoon	5ml	Hot pepper sauce - or to taste
1 cup	146g / 5.1oz	Grated Jack cheese - (4 oz)

Recipe Instructions

Heat the oven to 375 degrees. Halve the bell peppers lengthwise, remove the cores and scrape out the seeds. Place the halves cut-side up on a rimmed baking sheet.

In a large bowl, mix together the rice, black beans, corn and cilantro.

Heat the oil in a large skillet over medium heat. Add the onion and chile and cook 3 minutes. Add the garlic and cook until the onion is softened but not brown, another 2 minutes. Lower the heat if the vegetables are browning. Add the salt, cumin, turmeric and paprika. Stir continuously until the spices are fragrant, about 1 minute.

Remove the skillet from the heat and stir in the hot pepper sauce. Add this to the rice mixture in the bowl. Stir to thoroughly combine. Taste and adjust seasonings, if desired. Pack this mixture into the pepper halves. Top with the grated cheese.

Bake the peppers, uncovered, until tender when pierced with a knife, about 30 to 35 minutes. Place 2 halves on each dinner plate and serve immediately.

This recipe yields 6 servings.

Each serving: 295 calories; 782 mg sodium; 17 mg cholesterol; 11 grams fat; 4 grams saturated fat; 38 grams carbohydrates; 13 grams protein; 7.95 grams fiber.

Source:
The Los Angeles Times, 02-13-2002

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