Raid the panty to create these mexican influence 'Pantry Peppers'
Course Main Course
Keyword Stuffed Peppers
Prep Time 10minutes
Cook Time 1hour
1canblack beans14 oz (398 ml)
1cancorn14 oz (398 ml)
1cuprice or rice mixcook according to package directions
Cook rice according to package directions
Remove stems and cut peppers in half. Scoop out seeds and bitter white membrane.
If you want less baking time in the oven, you can soften red peppers in microwave for about two minutes at half power. Adjust baking time accordingly.
Preheat the oven to 350 degrees F.
Open cans and rinse black beans and corn to remove starches.
Mix together cooked rice, beans, corn, salsa and spices. If using hot salsa, you may not need additional spices so add to your own taste.
Stuff red peppers and place into baking dish cut sides up. Cover with foil and bake for 30 minutes covered. At this point you can add cheese if you like it melted. Uncover and bake an additional 10 minutes or until soft and cheese if bubbly. Note that if you microwaved the peppers first, you'll likely need less cooking time.
Recipe Source: The Unknown Chef at Birdzofafeather.ca