This post is for Kelsey, since I always promise and never deliver. The stuffed peppers I was making while we were talking on the phone last week turned out great, and since the recipe is super-easy, and since I know at least a couple people have tried some of the recipes I post on my blog, and since I haven't posted any recipes for awhile, and since I couldn't think of anything else to write at the moment, I thought I'd share this one with everyone, not just my sister.This recipe makes 8 stuffed peppers and can't easily be halved, so I recommend making it if a) you have lots of company, b) you're really, really hungry, or c) you want leftovers for lunch for the rest of the week (that would be me).
Mexican Stuffed Peppers
4 green peppers, halved and seeded
2 cups cooked white rice
1 (11-ounce) can corn with peppers
1 (15-ounce) can spicy chili beans
1/2 cup sour cream
4 ounces (1 cup) shredded sharp cheddar cheese
Preheat oven to 350 degrees. Place peppers, cut side up, in a 9 by 13 inch casserole dish. Mix together the rice, corn, beans, sour cream, and cheddar cheese. Fill the peppers with the rice mixture. Cover casserole dish with foil and bake for 50 minutes to 1 hour, or until green peppers are tender.
2 comments:
Yum! We'll be sure to give them a try. They sound delicious! Thanks for the recipe.
I think those might be the perfect food for our next planning party:)
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