1½ cups uncooked white rice
1 red bell pepper, diced
1 medium onion, diced
1 (13.5 oz) can diced tomatoes
2½ cups vegetable broth
1 bunch green onions, thinly sliced
2 tablespoons taco seasoning
1 can black beans, rinsed and drained
1 cup fresh or frozen corn kernels
5 large mixed colored bell peppers, tops cut off
4 ounces Cabot Pepper Jack Cheese, shredded (about 1 cup)
¼ cilantro, chopped (optional)
Get the ingredients you need at a convenient nearby location.
Prep: 20 mins | Cook: 40 mins | Total: 1 hr
PREHEAT oven to 400°F.
STIR together uncooked rice, chopped bell pepper, onions, tomatoes, green onions, vegetable broth and taco seasoning in a large skillet. Stir and bring to a simmer. Cover and cook on low for 20 minutes. Once cooked add in black beans and corn and fluff with a fork.
CUT the tops off each colorful bell pepper and remove seeds and membrane.
FILL peppers with prepared rice mixture and top with grated Pepper Jack cheese.
ARRANGE stuffed peppers in a large baking dish or oven proof skillet, cover and bake for 30 minutes on center rack. Remove cover and bake for another 10 minutes.
SPRINKLE with chopped cilantro as a garnish if desired.
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