Mexican Rice Stuffed Peppers

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I know that Labor Day usually means the end of the summer for most people, but here it’s still 95 degrees. Summer isn’t over yet and I am soaking up every last minute of it.

Last weekend we went to a Phillies game. Anthony likes the Braves and they play the Phillies a lot, so I got him tickets to a game. It was beautiful weather. I was worried because we were getting the hurricane and it said it was supposed to rain all week, but it ended up being beautiful.

And this weekend we are going to a minor league baseball game and then hopefully hanging out outside the rest of the weekend. The only bummer is that the pool is closed.

None of this has anything to do with this recipe. It was delicious though and made A TON of food, so if you like leftovers then this is for you. You could use the leftovers to make quesadillas or tacos or just eat it plain or even with chips, because it is delicious. I really loved it and I’ll definitely be making it again soon.


Mexican Rice Stuffed Peppers

Yields – 8 servings

Prep time – 20 minutes

Cook time – 30 minutes

Ingredients

  • 4 red peppers with the tops cut off of them and the seeds taken out

FOR THE RICE –

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can of corn
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes, drained
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 cup rice, cooked (I used brown rice)
  • 1/2 a cup of zucchini, chopped
  • 1/2 cup of salsa
  • salt and freshly ground black pepper

Directions

  1. In a large pot heat your olive oil over medium high heat.
  2. Lower the heat to medium low and add the onion, zucchini and pepper. Cook them until they are cooked, about 5 minutes.
  3. Add the black beans, corn and garlic to the pot and stir. Cook them for about 2 minutes until they are heated through. If you would like to add ground beef, you can add that now also but cook it first.
  4. Add the diced tomatoes, chili powder, cumin, rice and salsa. Stir until they are well combined.
  5. Stuff the peppers with the rice and place them into a preheated oven at 350 degrees for 30 minutes.
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