After a long week, sometimes all I want to do is veg out. Yes, mindless relaxation on the couch but also enjoying a meatless meal. Pasta is a great go-to option, but don't forget the versatility of green peppers. Too often, I am chopping the green peppers up for the pasta sauce and forgetting their form factor lend themselves to stuffing full of all sorts of goodness.
Here is a quick and easy recipe for Southwestern Stuffed Green Peppers. The jalapeno pepper adds a little heat to these cool, fall Chicago evenings.
Southwestern Stuffed Green Peppers
3 green sweet peppers
1 small onion, chopped
2 ears sweet corn, shucked and kernels removed from cob
1 jalapeno pepper, seeded and finely chopped
1 clove garlic
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp pepper
1/4 tsp salt
1 tsp canola oil
1 10 ounce can of chopped tomatoes
1 can black beans (Goya, La Preferida, and Bush's are all gluten free)
1 cup cooked brown rice
1/2 cup Daiya Cheddar Style Shreds
Preheat oven to 375 degrees. Remove stem, seeds, and membranes from green peppers. Immerse into boiling water for 3 minutes. Remove and drain on paper towel.
In a large skillet, saute onion and garlic in canola oil for 2 minutes. Add jalapeno pepper and corn. Add seasonings, tomatoes and cooked rice, and saute for 3-4 minutes. Add the black beans and 1/4 cup of cheddar shreds to the mixture and remove from heat.
Fill peppers with mixture and place on a baking sheet. Bake for 15 minutes or until heated through. Sprinkle with remaining cheddar shreds and place under broiler for 1-2 minutes until cheese melts.