Food Flight

An aviator's culinary adventures

Stuffed Green Peppers September 19, 2009

Filed under: Vegetarian — flyingbubble @ 9:50 am
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stuffedpeppers1My boyfriend called me around 4pm and suggested that we make stuffed peppers for dinner.  I agreed and when I arrived at his house he showed me the two recipes he had found in his Better Homes and Gardens NEW COOK BOOK.  The cookbook came from his Grandma in Kansas and its about 2 inches thick!  He had found a meat filled version and a vegetable version.  We both jumped at the vegetable one because of the southwestern flavors. Corn and black beans are meant to be together, then add jalepenos and cheese to the mix and it doesn’t get much better!

The recipe was easy to follow and it turned out beautifully and tasted just as good as we had imagined.  We made 4 so we saved the other two for breakfast this morning, we just toss a fried egg on top and doused the whole thing with hot sauce.  Spicy breakfast is always a good way to start your morning!

Here’s the recipe:

Stuffed Green Sweet Peppers

4 large green sweet peppers

1 15oz can black beans, drained and rinsed

1 83/4 oz can whole kernel corn, drained

1/2 cup chopped onion

1/3 cup long grain rice

1-2 jalepeno peppers, chopped

1/8 tsp salt

2 Tbsp snipped fresh cilantro, or 1/2 tsp dried cilantro

3/4 cup shredded reduced fat Monterey Jack cheese (3 oz)

Directions: Fill a large pot half full of water; bring to boiling.  Meanwhile, cut tops from sweet peppers; remove seeds. Chop sweet pepper tops, set aside. Add whole sweet peppers to boiling water; return to boiling. Reduce heat and cook, covered, for 4 to 5 minutes or till just tender.

stuffedpeppers2Meanwhile, in a medium saucepan combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalepeno peppers, salt, and 1 cup water. Bring to boiling; reduce heat.


Cover and simmer about 15 minutes or till rice is tender. Stir in cilantro and half of the cheese; toss to mix. If necessary , let the rice mixture stand, covered, about 5 minutes or till water is absorbed.


Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese. Bake, uncovered, in a 400 degree oven about 15 minutes or till cheese melts. Makes 4 main-dish servings.

Nutrition facts per serving: 248 calories, 5 g fat (2g sat fat), 15mg cholesterol, 602mg sodium, 42g carb, 7g fiber, 16g protein                                                                                                                                               Daily Values: VitA 8%, VitC 107%, Calcium 17%, Iron 17%

stuffedpeppers4stuffedpeppers5 The breakfast version with a fried egg and hot sauce, equally as good 🙂


3 Responses to “Stuffed Green Peppers”

  1. pesoto74 Says:

    That looks good. I have a lot of green peppers I might try this one.

  2. Jeremiah Says:

    This was a great meal. I thought I could eat two of these, but I started feeling pretty full after the first one. Normally, that wouldn’t have stopped me, but the prospect of some delicious Rita’s Italian ice was enough to cause me to leave some extra room.

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