Spicy Stuffed Peppers Recipe
Ingredients
| Scallions | 1/3 Cup (16 tbs), minced | |
| Garlic | 1 Clove (5gm), minced | |
| Olive oil | 1 Tablespoon | |
| Tomatoes | 2 | |
| Jalapeno pepper- 1no, seeded and thinly sliced | ||
| Parsley | 2 Tablespoon, minced | |
| Dried oregano | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Bay leaf | 1 | |
| Corn | 2 Cup (16 tbs) | |
| Black beans | 1 Cup (16 tbs), cooked | |
| Sweet Red Peppers- 4 large | ||
Directions
GETTING READY
1) Cut about 1/2 inch off the top or each pepper.
2) Discard the seeds and pith.
3) Steam the whole peppers in the steamer until tender.
MAKING
4) In a skillet, sauté scallions and garlic in the oil for 4 minutes.
5) Add the tomatoes, jalapeno peppers, parsley, oregano, cumin and bay leaf.
6) Bring the mixture to a boil
7) Simmer for 10 minutes stirring frequently or until the mixture has thickened.
8) Add the corn, half cover the skillet and simmer for 8 minutes.
9) Discard the bay leaf.
10) Stir in the beans.
FINALIZING
11) Divide the stuffing among the peppers.
12) Stuff the peppers with the corn stuffing.
SERVING
13) Serve the Spicy Stuffed Peppers hot and put the tops of the pepper on.
1) Cut about 1/2 inch off the top or each pepper.
2) Discard the seeds and pith.
3) Steam the whole peppers in the steamer until tender.
MAKING
4) In a skillet, sauté scallions and garlic in the oil for 4 minutes.
5) Add the tomatoes, jalapeno peppers, parsley, oregano, cumin and bay leaf.
6) Bring the mixture to a boil
7) Simmer for 10 minutes stirring frequently or until the mixture has thickened.
8) Add the corn, half cover the skillet and simmer for 8 minutes.
9) Discard the bay leaf.
10) Stir in the beans.
FINALIZING
11) Divide the stuffing among the peppers.
12) Stuff the peppers with the corn stuffing.
SERVING
13) Serve the Spicy Stuffed Peppers hot and put the tops of the pepper on.
Chef
