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Mexican Inspired Rice stuffed Peppers

Inspired by Dainty Chefs

A healthy, vegetarian meal recipe – great for weeknight dinners!

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Ingredients

  • 1 ½ cups/ 375mL Dainty Time Wise Brown rice
  • 4 Red Bell Peppers
  • 1 Tbsp/ 15mL Olive Oil, plus additional for drizzling
  • 1 Garlic Clove, minced
  • 1 small Onion, diced
  • 1 Jalapeño Pepper, seeded & diced (optional)
  • 1 ½ cup/ 375mL Frozen Corn Kernels
  • 18oz/ 540mL Can Black Beans, drained & rinsed
  • 2 Italian Tomatoes, diced
  • Salt & Fresh Pepper to taste
  • 2 Tbsp/ 30mL Cilantro, chopped
  • 2 Tbsp/ 30mL Lemon Juice
  • 1 ½ cups/ 375mL Cheese (such as Cheddar or Monterey Jack), grated

Preparation

1

Preheat the oven to 375°F / 190°C

2

Bring a medium-size pot of water to a boil and add the Dainty Time-Wise Brown Rice. Bring back to a simmer, reduce the heat to medium and simmer for 10 minutes. Drain rice and set aside in a large mixing bowl.

3

Heat a small sauté pan over medium-high heat. Add in 1 Tbsp of olive oil and add the onion. Cook for 2 minutes. Add the garlic (and diced jalapeno if using). Continue cooking for another 1 minute. Remove from heat and set aside.

4

Slice the peppers in half, top to bottom, and remove the seeds. Place on a lined baking sheet and drizzle a little olive oil over each half.

5

Add the corn, black beans, diced tomatoes, to the onion garlic mixture. Stir in the rice, cilantro, lemon juice and ½ the grated cheese, and season generously with salt and pepper to taste.

6

Stuff the peppers generously, cover with tin foil, and place in the oven for 30 minutes.

7

Remove the foil, raise the temperature to 425°F / 220°C.

8

Add the remaining cheese on top and continue cooking until the cheese is melted and bubbly. Remove and serve immediately.


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