"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexi-Peppers Recipe

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This recipe for Mexi-Peppers, by , is from Four Generations of Johnson Women, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Atwell
Added: Monday, November 12, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 cups cooked pinto beans (prepare bag of dried pinto beans
1 small bag of frozen corn - thawed
according to package directions.)
4 cups cooked brown or white rice
1 10-oz can or 2 -3 fresh tomatoes, chopped
2 cups grated cheese (whatever kind you like)
2 fresh jalapeno peppers, chopped
2 cloves garlic, chopped
1 medium to large onion, chopped
2 T Hot Sauce
2 T chili powder
2 tsp cumin
1+ tsp cayenne pepper
8 - 10 large green or red peppers

Directions:
Directions:
SautÚ onion and garlic. Mix all ingredients except green &
red peppers in a large bowl.

Top peppers, clean and parboil 1-3 minutes. Stuff peppers
and place in a shallow baking pan with a little water.

Bake 30 minutes at 325║ - 350║

Serve with picante sauce and sour cream.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
30 minutes plus baking time
Personal Notes:
Personal Notes:
I prepare these and freeze them whole. To
serve a quick meal on a cold night, I cut in half and heat in
the microwave. Great quick lowfat/high fiber dinner in the
cold weather. I've never tried it, but I suppose you could
add 1 lb. of cooked beef or chicken.

 

 

 

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