Mexican Bean Stuffed Peppers
6 medium green bell peppers
1 large sweet onion, chopped coarsely
olive oil, as needed
2 cloves garlic, crushed
1 heaping tablespoon cumin
salt and pepper, to taste
1 (14 1/2 ounce) can corn, drained
2 (16 ounce) cans pinto beans, drained
1 (10 1/2 ounce) can tomatoes and chile peppers (I use Rotel), undrained
1 (12 ounce) tomato juice
3 cups cooked white rice
salsa, to serve
1. Preheat oven to 350 degrees F. Cut peppers open by slicing the tops off and seeding. Place upright in a 13 x 9" glass baking dish. Saute onion in olive oil until transparent.
2. Add garlic and saute. Add cumin, salt and pepper, corn, beans and undrained tomatoes. Heat through over medium heat.
3. Stuff peppers with bean mixture. Pour tomato juice in bottom of dish and bake for 30 to 35 minutes, or until peppers are cooked. Serve on a bed of rice with salsa.
SO HOW'D IT GO?
I really enjoyed this dish! I also liked being able to use canned ingredients, since they're convenient and I'm more likely to have all the ingredients. Easy to make and tasty! I will make it again!
I'd prefer if the mixture stayed together better, like "traditional" stuffed peppers. These tend to fall apart unless you just treat them like a sloppy joe mixture served in carbon-based edible bowls. Other than that, it was an alright dish. It wasn't amazing, but I may make it again.
This is perfect for me b/c I'm always stocked with canned foods! lol. Thanks for the great recipe :)
;)b
i loved the filling! I didn't have canned corn or pinto beans so i used a can of mixed veggies and black beans instead. Also wasn't sure what rotel tomatoes were so i used a can of diced tomatoes instead. My basil plant was getting out of control so i added those, a clove of garlic, some extra cumin and braggs instead of salt. :)>>>
Thanks for the recipe!