Fill out Kosher.com's annual survey for a chance to win a $100 Amazon gift card! Take Survey

Recipe by My Kosher Recipe Contest

Southwestern Grain and Veggie Stuffed Peppers

()
Leave a Review
Print
Southwestern Grain and Veggie Stuffed Peppers
Dairy Dairy
Easy Easy
4 Servings
Allergens

No Allergens specified

1 Hour
Diets

No Diets specified

Submitted by Mary Hawkes

This grain and veggie dish pops with flavors of the southwest, capturing rice, beans, corn, spinach, and Mexican spices in colorful peppers.

Ingredients

Main ingredients

  • 2 large red, yellow or orange bell peppers

  • 1 tablespoon vegetable oil

  • 1/2 cup diced onions

  • 1/2 teaspoon minced garlic

  • 1 and 1/4 cups salsa or picante sauce, divided use (heat of your choice)

  • 1 cup chopped fresh baby spinach leaves

  • 2/3 cup corn kernels (fresh or frozen)

  • 3/4 teaspoon ground cumin

  • 1/2 teaspoon dried Mexican oregano

  • 1 cup cooked brown or white rice (or grain of your choice)

  • 3/4 cup canned black beans, well rinsed and drained

  • 1-1/4 cups diced or shredded Cheddar cheese, divided use

  • 2 tablespoons chopped fresh cilantro

Garnish

  • 3 to 4 tablespoons roasted, salted pepitas (shelled pumpkin seeds)

  • Cilantro

Directions

Prepare the Stuffed Peppers

1.

Preheat oven to 425˚F. Cut the bell peppers in half lengthwise. Remove stems and seeds. Place halves, cut sides down, on a baking sheet. Roast 10 to 12 minutes or until just starting to get tender.

2.

Heat a medium skillet over medium heat. Add oil and swirl to coat. Add onions. Sauté for 3 minutes. Add garlic; stirring, sauté 1 minute. Add 1 cup salsa, spinach, corn, cumin and oregano. Bring to a simmer; stir in rice and beans. Cook 5 minutes. Remove from heat. Gently stir in 1 cup cheese and cilantro.

3.

Lower oven to 400˚F. Evenly stuff peppers with mixture; place peppers in medium baking dish (10-inch square works well). Spread tops with remaining salsa. Place 3 tablespoons water in bottom of pan. Cover tightly with foil. Bake 20 minutes or until very hot. Top with remaining cheese. Return to oven, uncovered, and bake for 3 minutes or until cheese melts. Garnish tops with pepitas and cilantro, if desired.

Recipe tags

baby spinach bell peppers black beans cheddar cheese cilantro corn cumin garlic Mary Hawkes my kosher mykosher mykosher.com oregano peppers rice salsa southwestern spinach stuffed peppers
Southwestern Grain and Veggie Stuffed Peppers

How Would You

Rate this recipe?

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
0 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Join our "What's For Dinner"WhatsApp Group image