Tex Mex Stuffed Red Peppers (pareve or dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 8 large green sweet peppers 3/4 teaspoon salt, divided (1/4 teaspoon and 1/2 teaspoon) 1 t ground black pepper 3 cups cooked brown rice 1 15 oz can black beans, drained and rinsed 1 11 oz can corn, Mexican-style or regular, drained 1 large onion, chopped 1 jalapeno minced fine 1/2 teaspoon liquid smoke 1/2 teaspoon ground cumin 1 teaspoon dried oregano 2 cloves garlic, crushed (or 1 teaspoon garlic powder) 1/2 cup Monterey Jack cheese, shredded (optional) Jalapeno pepper slices for garnish (optional)

Instructions

Preheat oven to 350. Cut a plug from stem end of each green pepper, remove seeds and white membranes, rinse. Cover peppers 5 minutes in boiling water, drain. Mixing 1/2 teaspoon salt with 1 teaspoon black pepper and 1 teaspoon onion powder, season inside of peppers with 1/8 of the mixture, set aside. Combine rice, beans, corn, onion, jalapeno, liquid smoke, cumin and remaining 1/4 teaspoon salt. Spoon 1 cup rice mixture into each pepper; stand upright in 13x9-inch baking pan. Cover pan with foil; bake for 20 minutes. Remove cover, sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeno pepper slices if desired. 

Serving Size

Notes

A southwestern surprise for a familiar favorite - From cooking.com.

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