I use (vegan) because some people want to know this and some people do not. Use the word at your discretion.
Tonight I made some yummy stuffed peppers with some items left over from NYE cooking. I made salsa in my new Vitamix (more on that another day) and was in the southwest kind of mind. As we are getting back to our “vegetarian side of life” (as I like to call our style of flexitarian vegetarianism) this seemed like a great idea to clean out the produce drawers and be filled with something warm on this very chilly evening.
Peppers can really be stuffed with anything. I am always looking for really flavorful ways to stuff them. The cumin and jalapeno do the trick in this combo. The flavor was strong enough to me that I didn’t need any salt. There are few tricks that I think help make this flavor packed. They are optional steps though if you are lacking time, ingredients or equipment.
Southwest Stuffed Peppers
1 cup prepared brown rice (I prefer short grain brown rice cooked in veggie stock)
1/2 large purple onion, diced
6 cloves of garlic, minced (to your preference)
1/2 fresh jalapeno pepper, seeded and minced (add more if you like it caliente)
1 can of kidney beans, drained
2 ears of fresh yellow corn
1 tbsp cumin
4 large red bell peppers
- In a skillet over medium heat, saute onions, garlic and jalapeno in olive oil until tender.
- Meanwhile grill corn till cooked. I used a grill pan indoors for easy prep. Grilling is not mandatory but makes a difference. Corn can be boiled for about 8 minutes instead. When corn is cooked, skin kernels off the cob.
- Preheat oven to 350 degrees.
- In a bowel, combine rice, onion mixture, corn, beans, and cumin and mix thoroughly.
- Slice peppers down the center (stem to “butt”). Remove stem, seeds and ribs. Place on rimmed baking sheet or 9×13 pan that is sprayed with non-stick spray.
- Stuff peppers with rice mixture till very full. Sprinkle bread crumbs on top of stuffing.
- Bake for 20 minutes or until slightly browned on top and peppers are soft.
Serve 4-6 people