It’s so nice to have a kitchen again! It’s be fun to get back into cooking every night. However, it’s going to be nearly 100 degrees in Boston today, so I’m pretty sure the oven won’t be going on today!
I bought a bunch of peppers at Haymarket last weekend, so I was looking for a way to use them. These stuffed peppers were quick and easy, and worked really well as leftovers too.
Mexican Stuffed Peppers
2 cups cooked rice
1 can seasoned black beans (or unseasoned and add your own seasoning), drained
1/2 cup vegetable stock
1 cup chopped mushrooms
1 onion, chopped
1 tsp chopped garlic
1/4 cup chopped cilantro
1 cup shredded cheddar cheese
sour cream, to garnish (I always use plain green yogurt instead)
avocado, to garnish
Boil water in a sauce pan big enough to hold the peppers. Cut off the tops of the peppers and allow to cook in boiling water for about 3 minutes. You can skip this step, and just leave them in the oven a little longer instead. You’ll want to pull them out after 3 minutes because you don’t want them to be too soft that they are difficult to stuff.
Remove them from the water and allow them to cool.
Preheat oven to 350 degrees.
Heat olive oil and saute onions and garlic, add mushrooms and continue to cook. Then, add vegetable stock and can of black beans. Add the rice and simmer for 10 minutes. Stir in the cilantro.
Place the peppers in a dish. Using a spoon, drop the rice mixture into the peppers. If their is extra, you can put it between the peppers as well. Top with shredded cheese, cover and cook for 30 minutes at 350 degrees.
We topped ours with plain greek yogurt and guac made from the avocado. My husband doesn’t like spicy food, so I didn’t add other spices outside of what was in the beans. But, this would be great with a little kick to it! So, feel free to add your own.