Tuesday, July 8, 2014

Fooooood: Stuffed Peppers


  • 4 bell peppers (any color), sliced in half stem-to-tip, seeds removed
  • 1c cooked rice
  • ½ medium onion, diced
  • 1 (15oz) can black beans, drained and rinsed
  • 1 roma tomato, seeded and diced
  • 1 (4oz) can diced green chiles (don't drain)
  • ¼c cilantro, minced
  • ¼tsp salt
  • ¼tsp pepper
  • olive oil, if desired
  • ½c Monterrey Jack, grated*
  • ½c cheddar cheese, grated*
  • 1 recipe red enchilada sauce (or 1 (28oz) can) we prefer mild


  1. First things first, cook your rice. Once cooked add chopped onion.
  2. Microwave pepper halves 2-3 minutes to soften slightly. (If you want them crisper, you can omit this step we just prefer them this way.)
  3. Pour rice/onion mixture into a mixing bowl. Stir in black beans, tomato, green chiles and their juices, cilantro, ¼ tsp salt, and ¼ tsp pepper. If the mixture seems to dry, drizzle in a bit of olive oil (I didn't need any).
  4. Pour enchilada sauce into a 9x13" baking dish. Divide filling among peppers. Nestle stuffed peppers into the enchilada sauce. Sprinkle with cheeses.
  5. Cover the pan with foil and bake at 375 degrees 25-30 minutes. Remove foil and cook about 5 minutes longer. Serve peppers drizzled with enchilada sauce.

We absolutely love these
Besides for cheese (which we clearly can't get enough of....) they are pretty dang healthy too
They make 8 servings so we always have leftovers and we actually like them better the next day... cold!



1 comment:

  1. Feel free to make these any time we come to visit! :D