Mexi-Peppers Recipe
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Category: |
Category: |
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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
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Directions: |
Directions:Sauté 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 325º - 350º
Serve with picante sauce and sour cream. |
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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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