Recipe shared with permission from www.strongertogether.coop where you can learn all about your food and where it comes from.
Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests. Top with salsa, sour cream, or guacamole and serve with tortilla chips.
| Servings |
| 8 servings |
| Cook Time |
| 35 minutes |
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Tex-Mex flavors spice up this crowd-pleaser that's equally at home as a weeknight family-friendly meal or for dinner guests. Top with salsa, sour cream, or guacamole and serve with tortilla chips.
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Ingredients
- 4 medium to large bell peppers
- 2 cups frozen corn kernals
- 1 15 oz can of cooked beans Pinto, black, or blacked. Drained and rinsed
- 1 cup cheddar cheese shredded
- 1/2 tsp salt
- 1 fresh or pickled jalapeno pepper diced
- 1 tbsp fresh cilantro chopped
- 1 cup salsa
- 1 cup cooked rice optional)
- 1 tbsp butter
- 1 tsp paprika or smoked paprika
Servings: servings
Instructions
- Preheat the oven to 375°F, and bring a stockpot of water to a boil.
- Cut the green peppers in half through the stems, or leave whole and remove the tops. Remove seeds and thick inner ribs. Blanch peppers for 4 minutes. Remove and reserve.
- In a large bowl, combine the corn, beans or black-eyed peas, cheese, salt, jalapeno, cilantro, salsa, and rice (if using).
- Stuff each pepper or pepper half with an equal amount of the filling and place in a baking dish.
- Add enough water to fill the bottom of the baking dish. Top each pepper or pepper half with a dab of butter and a pinch of paprika and bake 20 minutes.
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