This was a throw together meal with things I already had. It truned out well and I have lots of left over "stuffing" for a burrito or 4! I only had 2 green peppers so that's all I made.
Ingredients:
1 bag of brown boil in a bag rice
half can of black beans
1-11oz can of "southwestern style corn" (green giant packages it)
a few scoops of mild salsa
1/2 cup of shredded cheddar cheese
2 medium size green bell peppers
What to do:
1. Cook the boil in a bag rice according to packaging instructions. So easy!
2. Pre-heat your oven to 375, Cut of top of green peppers and core. Place peppers in small pot of water to boil until desired tenderness. You don't want them flimsy however or they wont hold the delicious stuffing! If you want a real crisp pepper forgo the boiling and put water in the bottom of the dish you will be baking the peppers in and cover.
3. Mix cooled and fluffed brown rice with the beans, southwestern corn and salsa. Mix in cheddar cheese.
4. Spoon in rice mixture to the top of pepper. Bake for 20-25 minutes, top with more shredded cheese if desired and/or sour cream to garnish.
This was a fairly quick meal to put together with little fuss and I won't forget to mention I drank a Budlight Lime while I waited for the peppers to bake! Last night I went through a great cookbook I've mentioned before and some Rachel Ray magazines and got some great ideas for future entries. I've had some great input from friends on what kind of recipes they'd like to see made so hopefully I can fulfill those requests soon!
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