FoodWage
Southwest Stuffed Bell Peppers
Spice up your weeknight meals with The Roasted Root’s southwest stuffed bell peppers! Filled to the brim with black beans and corn, this dish helps you get your daily doses of veggies and fiber — one stuffed pepper provides 8 grams of fiber! A generous portion of grated cheese on top makes these peppers irresistible.
Ingredients for servings
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3 teaspoon olive oil
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0.5 medium yellow onion finely chopped
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1 Anaheim pepper cored and chopped
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3 cloves garlic minced
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0.5 teaspoon chili powder
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0.5 teaspoon sea salt
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2 cup cooked rice certified gluten-free if necessary
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1 cup corn drained and rinsed (certified gluten-free if necessary)
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1 cup black beans drained and rinsed (certified gluten-free if necessary)
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1 can enchilada sauce divided (certified gluten-free if necessary)
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4 medium bell peppers (any color) cored and seeds removed
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0.25 cup water
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0.5 cup shredded mozzarella cheese
Southwest Stuffed Bell Peppers
Directions
Preheat to 350°F.
Add the olive oil to a large skillet, and heat to medium high. Add the onion, and sauté 3 minutes, stirring occasionally. Add Anaheim pepper, and sauté another 2–3 minutes. Add garlic, chili powder and salt, and sauté until garlic is fragrant, about 2–3 minutes.
Add 1/2 cup enchilada sauce, rice, corn and black beans. Stir well and cook just until rice has absorbed most of the enchilada sauce, about 1– 2 minutes. Remove from heat.
Stuff each pepper with the rice and vegetable mixture, filling each cavity to the top. Top each pepper with grated cheese, and place peppers in an 8-by-8-inch baking dish. The peppers should fit snugly in the baking dish and should hold one another up.
Pour remaining enchilada sauce and the water around the peppers so they’re sitting in a sauce bath. Place on the center rack of the oven, and bake for 30–40 minutes, until cheese has melted and the tops of the peppers have softened.
Remove peppers from the oven, and allow them to cool for 10 minutes before serving.