Recipe Swap: Mexican Stuffed Peppers

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The category for this Recipe Swap was Mexican. Mexican foods are one of my favorite types of foods to make. I blame this on the fact that I didn't have my first taco until they build a Taco Bell in town when I was 12.

I'm pretty sure I've mentioned it before, but for some unknown reason, my mother refuses to eat tacos. She doesn't like the tortillas, she doesn't think the ingredients of a taco go well together and she doesn't like cheese! I sometimes wonder how we can be related since tacos and cheese, together or separate are both amazing in my book. 

For this Recipe Swap, I was assigned  Becoming Pigzilla's Mexican Stuffed Peppers. If that names sounds familiar, its because its also where those delicious Deep Dish Cookie Pies came from as well. Our swap host, Sarah, tries to make sure that don't receive the same blogs too closely together, but personally, I never mind a repeat blog. Usually it just leads me to finding more recipes to make, which is never a bad thing. 

I made a few substitutions in the recipe, but nothing serious. Just rice for quinoa, chives for cilantro and Mexican shredded cheese instead of pepper jack. And all because I didn't remember to write down everything I needed for the recipe and had to make do with what was on hand. Oops! 



Mexican Stuffed Peppers
Servings: 3

Ingredients:
    • 1 cup rice, cooked 
    • 3 tbsp. taco seasoning
    • 3 bell peppers, sliced in half and seeded 
    • 1 tbsp. olive oil 
    • 1/2 medium onion, finely chopped
    • 1 jalapeno, seeded and finely chopped
    • 1/2 cup frozen corn kernels
    • 1/2 can black beans, drained and rinsed
    • 6 cherry tomatoes, quartered
    • 1 cup shredded Mexican cheese, divided
    • sour cream and chives for garnish 

Directions:
1. Preheat the oven to 375. 
2.  Add the olive oil to a large skillet and heat over medium heat. Add the onions, jalapeno, corn and black beans and cook for 5-7 minutes or until softened. Add the tomatoes and cook another minute. 
3. Remove from the heat, then stir in the rice, taco seasoning and 1/2 cup of the shredded cheese. 
4. Scoop the rice mixture into each half of the pepper and place filling side up in a 9x13 baking dish. Repeat with remaining pepper halves. 
5. Sprinkle the remaining cheese on top of the pepper halves and bake for 20 minutes or until the peppers have softened and the cheese is browned. 
6. Garnish with sour cream and chives if desired. 


I knew immediately what Tom was going to say about this recipe. The same thing he said when I had another stuffed pepper dish for a recipe swap. For the silliest reason ever, he's not a huge fan of stuffed peppers. And what is that reason you ask? He doesn't like that he needs to cut up the pepper. I still don't understand how this is any different than needing to cut up any other food that he eats on a regular basis. 



However, I really enjoyed this recipe, as I expected. It was the perfect combination of all the ingredients. 

4 comments:

  1. You know, it is kind of annoying to cut up the pepper - but totally worth the effort! I've done the exact same thing when shopping and either write a list and forget it, or think I'll remember the ingredients. Oh well, improv is where it's at. Glad you liked the peppers!

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  2. I love stuffed peppers! These look yummy... I think my husband would like these if I added a little chorizo.

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  3. Glad you liked these - they look great!

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  4. Love stuffed peppers and this is a great twist on them!

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