Southwestern Brown Rice Stuffed Bell Peppers
Courtesy of Uncle Ben's®
Servings: 6
Prep Time: 10 Min.
Cook Time: 35 Min.
Prep Time: 10 Min.
Cook Time: 35 Min.
What you need:
* 1 c. UNCLE BEN'S® Whole Grain Brown Rice
* 1 Tbsp. butter
* 6 medium red peppers, tops cut off and cored inside
* 2 ears corn on the cob
* 1/4 c. olive oil
* 1 large onion, diced small
* 3 cloves garlic minced
* 1 tsp. chili powder
* 1 tsp. cumin
* 1 large tomato, diced small
* 1 (14 oz.) can black beans, drained and rinsed
* 2 tsp. salt
* 1 tsp. black pepper
* 1 c. Jack cheese shredded
* 1/2 c. fresh cilantro chopped
* 1 lime, juiced
* 1 Tbsp. butter
* 6 medium red peppers, tops cut off and cored inside
* 2 ears corn on the cob
* 1/4 c. olive oil
* 1 large onion, diced small
* 3 cloves garlic minced
* 1 tsp. chili powder
* 1 tsp. cumin
* 1 large tomato, diced small
* 1 (14 oz.) can black beans, drained and rinsed
* 2 tsp. salt
* 1 tsp. black pepper
* 1 c. Jack cheese shredded
* 1/2 c. fresh cilantro chopped
* 1 lime, juiced
What to do:
1. Cook rice with 1 Tbsp. butter according to pkg. instructions.
2. While rice is cooking, grill hollowed out peppers and ears of corn (wrapped in foil) on preheated outdoor grill until lightly charred and softened. Slice corn from cobs. Set aside.
3. In large sauté pan heat olive oil until hot. Add in onion and garlic and sauté until onion has softened and lightly browned. Season with 1 tsp. chili powder and 1 tsp. cumin. Mix well. Add in corn, tomato and black beans. Cook until well combined and mixture is hot.
4. When rice is done, add to vegetable mixture with cilantro, lime juice and salt and pepper. Mix well.
5. Prepare a baking dish. Divide rice and vegetable mixture into each bell pepper. When stuffed, divide 1 c. shredded cheese on top of each pepper.
6. Bake in 350°F degree oven for about 10-15 min until cheese melts and lightly browns. Remove from oven, and serve.
2. While rice is cooking, grill hollowed out peppers and ears of corn (wrapped in foil) on preheated outdoor grill until lightly charred and softened. Slice corn from cobs. Set aside.
3. In large sauté pan heat olive oil until hot. Add in onion and garlic and sauté until onion has softened and lightly browned. Season with 1 tsp. chili powder and 1 tsp. cumin. Mix well. Add in corn, tomato and black beans. Cook until well combined and mixture is hot.
4. When rice is done, add to vegetable mixture with cilantro, lime juice and salt and pepper. Mix well.
5. Prepare a baking dish. Divide rice and vegetable mixture into each bell pepper. When stuffed, divide 1 c. shredded cheese on top of each pepper.
6. Bake in 350°F degree oven for about 10-15 min until cheese melts and lightly browns. Remove from oven, and serve.