Stuffed Peppers

This stuffed pepper recipe is adapted from an America’s Test Kitchen recipe. Who can resist Christopher Kimball with his tiny round glasses, bow tie, and apron….*wink, *wink!
At any rate, these southwestern gems pack tons of flavor and texture. A great vegetarian option, and the filling and be frozen for another meal down the road!


4 large sweet bell peppers (green is pictured, but I would recommend using red, yellow or orange)

1 T. salt
1/2 C. white rice
2 T. olive oil
1 onion, diced
3 cloves garlic, minced
1/2- 1 jalapeno, minced (or you could use a 3 oz. can of mild green chilies)
1 14 oz. can black beans, drained and rinsed.
1 C. corn (canned or frozen, whichever you prefer)
2 green onions, sliced
1/2- 1 tsp chipotle chili powder (start with less and add more to taste)
1 tsp. kosher salt
1/4 tsp. black pepper
1 14.5 oz. can diced tomatoes
1 1/4 C. cheddar or pepperjack cheese, divided
3-4 T. chopped fresh cilantro
1. Preheat oven to 350 degrees F.
2. Prepare peppers by washing, slicing tops off and removing insides. Bring 4 quarts of water to a boil and add 1 T. salt. Boil whole peppers for 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.
3. Add rice to the already boiling water and cook until tender, about 13 minutes. Drain carefully and throughly.
4. Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.
5. Add corn, beans, green onions, chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.
6.Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine. Taste the mixture and add any salt, pepper, or more chili powder as desired.
7. Place peppers in a baking dish whole and upright, or slice them in half (pictured) and lay them in the baking dish. Evenly divide mixture between the peppers.
8. Top peppers with remaining 1/4 C. cheese.
9. Bake at 350 for about 30 minutes.
Serve with sour cream and fresh chopped cilantro, you could also add some crispy tortilla strips.

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