Mexican Stuffed Peppers
Yield: 6 servings
- 6 equal-sized Bell peppers (any color)
- 3 cups cooked brown rice
- 1 medium onion, diced
- 1 cup mushrooms, diced
- 3 cloves garlic, minced
- 1 cup tomato sauce or puree
- 1 can black beans (15.5 oz) drained and rinsed
- 1 1/2 cups corn (frozen is fine)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- Chopped fresh cilantro to taste
- Hot sauce to taste
- Salt and pepper to taste
- 3 cups shredded cheese, divided
Wash the peppers and use a sharp knife to cut a hole around each stem. Hold each pepper upside down and tap the bottom firmly to dislodge any seeds, then use the knife to gently remove the ribs inside the pepper.
Cook the peppers for 2-3 minutes in boiling water (split them into a few batches each so you don’t crowd the pot) then transfer to a large bowl of ice water. A large slotted spoon works well. Set the peppers aside, then make the filling.
In a large Dutch oven over medium heat, sauté the onions, mushrooms, and garlic in olive oil until the onions are soft and translucent. Reduce the heat to low and add in the tomato sauce (or puree), black beans, rice, corn, chili powder, and cumin. Stir to combine and cook until heated throughout. Remove from heat and add the cilantro, hot sauce, salt, and pepper to taste, then stir in 1 cup of the shredded cheese.
Preheat the oven to 375 degrees. Arrange the peppers snugly in a deep baking dish (slice a little off the bottom of any crooked peppers until they stand upright) and lightly spoon in filling, leaving a little room at the top for more cheese.
Distribute 1 more cup of the shredded cheese evenly on each pepper, then bake for 25 minutes. Remove from the oven and top with remaining 1 cup of cheese, then return to the oven and bake for an additional 5 minutes or until the cheese has melted.