Bean and Rice Stuffed Peppers Recipe
Ingredients
| Red kidney beans | 1 Can (10oz) | |
| Green peppers | 1 | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Chili powder | 1 Teaspoon | |
| Salt | 1 Cup (16 tbs), parboiled | |
| Green chiles | 1 Can (10oz), chopped | |
| Stewed Tomatoes - 1 can, no-salt added, undrained | ||
| Extra sharp cheddar cheese | 1 1/2 Cup (16 tbs), divided | |
Directions
GETTING READY
1) Preheat the oven to 350F.
MAKING
2) In a colander, add in the kidney beans. Wash the beans under cold water for about a minute. Let the beans drain.
3) Slice off the top ends of the peppers and scoop out their seeds.
4) Add in the peppers into a pot of boiling water. Boil for 5 minutes. Drain the peppers and put aside.
5) In a medium bowl, add in the cooked rice, beans, chiles, tomatoes and 1 cup of cheese. Mix well.
6) Stuff the peppers with the bean mixture. Transfer them to a 12X8X2-inch baking dish.
7) Into the baking dish pour 1/2-inch water. Bake the peppers for 25 minutes.
8) Add in the 1/2 cup of cheese over the baked peppers. Bake for 5 minutes longer or until the cheese has melted.
SERVING
9) Serve the Bean and Rice Stuffed Peppers hot of the oven. Serve your favorite sauce on the side.
1) Preheat the oven to 350F.
MAKING
2) In a colander, add in the kidney beans. Wash the beans under cold water for about a minute. Let the beans drain.
3) Slice off the top ends of the peppers and scoop out their seeds.
4) Add in the peppers into a pot of boiling water. Boil for 5 minutes. Drain the peppers and put aside.
5) In a medium bowl, add in the cooked rice, beans, chiles, tomatoes and 1 cup of cheese. Mix well.
6) Stuff the peppers with the bean mixture. Transfer them to a 12X8X2-inch baking dish.
7) Into the baking dish pour 1/2-inch water. Bake the peppers for 25 minutes.
8) Add in the 1/2 cup of cheese over the baked peppers. Bake for 5 minutes longer or until the cheese has melted.
SERVING
9) Serve the Bean and Rice Stuffed Peppers hot of the oven. Serve your favorite sauce on the side.
Chef
