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Bean And Rice Stuffed Peppers

Southern.Crockpot's picture
Ingredients
  Red kidney beans 1 Can (10 oz)
  Green peppers 6 Medium
  Chopped onion 1⁄2 Cup (8 tbs)
  Chili powder 1 Teaspoon
  Cooked parboiled rice 1 Cup (16 tbs), without salt and fat
  Chopped green chilies 1 Can (10 oz), drained
  No salt added stewed tomatoes 1 Can (10 oz), undrained (1 Can)
  Extra sharp cheddar cheese 1 1⁄2 Cup (24 tbs), divided
Directions

GETTING READY
1) Preheat the oven to 350F.

MAKING
2) In a colander, add in the kidney beans. Wash the beans under cold water for about a minute. Let the beans drain.
3) Slice off the top ends of the peppers and scoop out their seeds.
4) Add in the peppers into a pot of boiling water. Boil for 5 minutes. Drain the peppers and put aside.
5) In a medium bowl, add in the cooked rice, beans, chiles, tomatoes and 1 cup of cheese. Mix well.
6) Stuff the peppers with the bean mixture. Transfer them to a 12X8X2-inch baking dish.
7) Into the baking dish pour 1/2-inch water. Bake the peppers for 25 minutes.
8) Add in the 1/2 cup of cheese over the baked peppers. Bake for 5 minutes longer or until the cheese has melted.

SERVING
9) Serve the Bean and Rice Stuffed Peppers hot of the oven. Serve your favorite sauce on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Party, Healthy
Cook Time: 
40 Minutes
Servings: 
4

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