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Categories: Main courses, Vegetarian

Stuffed Peppers Southwest-Style

Stuffed Peppers Southwest-Style
Lawrence K. Ho / Los Angeles Times

Leftover cooked rice is a terrific building block for last-minute dinners. You can turn it into a main-course salad, add it to a filling for burritos, make fried rice or combine it with some pantry staples and stuff it into ... Read more

Total time: 1 1/2 hours | Serves 6
  • 6 red or yellow bell peppers
  • 2 cups cooked rice
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup corn kernels, fresh or frozen (thawed)
  • 1/2 cup chopped cilantro
  • 2 tablespoons oil
  • 1 onion, diced
  • 1 large poblano chile, seeded and diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons salt
  • 1 tablespoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon hot pepper sauce, or to taste
  • 1 cup (4 ounces) grated Jack cheese

Step 1Heat the oven to 375 degrees. Halve the bell peppers lengthwise, remove the cores and scrape out the seeds. Place the halves cut side up on a rimmed baking sheet.

Step 2In a large bowl, mix together the rice, black beans, corn and cilantro.

Step 3Heat the oil in a large skillet over medium heat. Add the onion and chile and cook 3 minutes. Add the garlic and cook until the onion is softened but not brown, another 2 minutes. Lower the heat if the vegetables are browning. Add the salt, cumin, turmeric and paprika. Stir continuously until the spices are fragrant, about 1 minute. Remove the skillet from the heat and stir in the hot pepper sauce. Add this to the rice mixture in the bowl. Stir to thoroughly combine. Taste and adjust seasonings, if desired. Pack this mixture into the pepper halves. Top with the grated cheese.

Step 4Bake the peppers, uncovered, until tender when pierced with a knife, about 30 to 35 minutes. Place 2 halves on each dinner plate and serve immediately.

Each serving:
295 calories; 782 mg sodium; 17 mg cholesterol; 11 grams fat; 4 grams saturated fat; 38 grams carbohydrates; 13 grams protein; 7.95 grams fiber.
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