Remember those stuffed peppers in the last post?

Yup, THOSE stuffed peppers. I never shared the recipe, so here it goes:

Mexican Stuffed Peppers:

Ingredients:

• 3 large bell peppers
• 1 cup Brown Rice (I used short grain)
• 1 can Black beans, rinsed and drained
• 2 tbsp Olive oil
• 3 garlic cloves (or more!)
• 1 Sweet Onion
• Lime juice (to taste)
• Cumin (to taste)
• Cheyenne pepper (to taste)
• Chili powder (to taste)
• Salt and Pepper (to taste)
• Fresh Cilantro, chopped and sprinkled to your liking
• Cheddar or mexican blend cheese (shredded)

Directions:

• Cook rice according to package directions
• Preheat oven to 325
• Halve and seed peppers, place cut-side down on baking sheet and bake for 15 minutes
• When peppers are done cooking, take out of oven and let them cool in an air tight container (this will allow for easier peeling)
• Meanwhile, sauté olive oil, garlic, and onion in a frying pan on medium heat
• When onions are mostly cooked, turn heat down to low and add black beans, rice, and remaining spices (except cilantro).
• Once peppers are cool enough to touch, peel skin off and set open-side up on baking sheet or pyrex lasagna pan
• Fill peppers with rice & bean mixture, garnish with fresh cilantro and cheese
• Bake for another 10+ minutes, until cheese is melted (I like mine slightly browned)
• Enjoy with chili corn, broccoli, steak, chicken, etc.

Room for improvement: I wish I would have put even more seasoning in the rice & bean mixture. I feel that whenever I throw together anything with beans, they cancel out the spices, so double up!

~A~