Spicy Stuffed Peppers Recipe
Ingredients
4 large sweet green peppers (8 ounces each)
1 1/2 cups water
2/3 cup long-grain white rice
3 green onions, including tops, thinly sliced
3 tablespoons minced fresh cilantro (coriander) or 1 teaspoon dried cilantro, crumbled
1 1/4 teaspoons each ground cumin and dried oregano, crumbled
1 teaspoonchopped jalapeno pepper
1 cup frozen corn kernels, thawed
1 cup cooked black beans
2 tablespoons lime juice
1/4 cup shredded Monterey Jack cheese
Directions
1 Slice the tops off the peppers and set aside.
Remove and discard the seeds.
If the peppers won't stand upright, slice a little off the bottoms.
In a stockpot of boiling water, cookthe peppers and their tops for 5 minutes or until crisp-tender; drain upside down on papertoweling.
2 In a medium-size saucepan, bring the water to a boil over moderate heat.
Add the rice, green onions, cilan tro, 3/4 teaspoon each of the cumin and oregano, and the jalapeno pepper.
Lowerthe heat and simmer, covered, for 1 5 minutes or until the rice is fluffy and has absorbed all the water.
3 Preheat the oven to 400° F.
Stirthecorn, beans, lime juice, and cheese into the rice mixture; spoon the mixture into the peppers.
Cover with the peppertops and place in an 8"x8"x2"bakingdish.
Pour 1 inch of water around the peppers; stirthe remaining 1/2 teaspoon each of cumin and oregano into the water.
Cover with aluminum foil and bake for 25 minutes or until the peppers are tender.
Remove and discard the seeds.
If the peppers won't stand upright, slice a little off the bottoms.
In a stockpot of boiling water, cookthe peppers and their tops for 5 minutes or until crisp-tender; drain upside down on papertoweling.
2 In a medium-size saucepan, bring the water to a boil over moderate heat.
Add the rice, green onions, cilan tro, 3/4 teaspoon each of the cumin and oregano, and the jalapeno pepper.
Lowerthe heat and simmer, covered, for 1 5 minutes or until the rice is fluffy and has absorbed all the water.
3 Preheat the oven to 400° F.
Stirthecorn, beans, lime juice, and cheese into the rice mixture; spoon the mixture into the peppers.
Cover with the peppertops and place in an 8"x8"x2"bakingdish.
Pour 1 inch of water around the peppers; stirthe remaining 1/2 teaspoon each of cumin and oregano into the water.
Cover with aluminum foil and bake for 25 minutes or until the peppers are tender.
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