Like most, every now and then I get the cravings for certain foods — this week, it was Mexican especially after I stumbled upon a Chipotle (I have not seen one for months). Giving that I was still reeling from my trip to Chipotle, I decided to get creative and make something of my own (not necessarily Mexican, but inspired by my Chipotle trip). Now, I would advise others to purchase the ingredients that you would like to add to this dish prior to making it, but if you are a cook that can make lemonade with lime, you can make anything with what you have – granted, you have the essential ingredient(s) like the bell pepper. This time around I decided to make this first-time dish at random with curiosity and hunger as motivation. It did turn out great so I do plan on making this again but with some tofu or something else. You can definitely mix in whatever ingredients you like. For stance, my co-workers suggested to add ground beef, shrimp, fish or shredded chicken to complement this meal.
4 whole of Bell Peppers
2 1/2 tbsp of Ms. Dash – Garlic and Spices
1/2 tbsp of Garlic Powder (Yes, I added some more Garlic 🙂)
1 1/2 cup of Rice
3 tbsp of Oregano (Optional I love parsley)
2/3 cup of Water
2 1/2 ounces of Shredded Cheese (American / Cheddar) – choose your favorite or mix them
1 cup of Libby’s canned Sweet Corn (with its juices)
1 1/3 cup of Goya canned Kidney Beans
For Gluten-Free Guests:
Try the …
Corn is safe 🙂 – check out the info on The Gluten-Free Chef
Gluten-free rice – (rice is considered gluten free, but here are some options) – Whole-Grain Brown Rice, Black Rice, Long-Grained Basmati Rice or Polished White Rice
Let’s Get Started!
- Cut the core out and clean the inside of the bell peppers (rinse water to remove all the seeds)
- Prepare the rice – boil water, pour in the kidney beans (you can use the beans you like). Let the beans boil slightly then pour in the rice.
- De-can the sweet corn and pour out the excess juices – I left just enough in to add flavor.
- Pour the cooked rice into a bowl. Then, pour in the sweet corn into the bowl and mix well until the corn is spread evenly among the rice.
- Mix the seasoning in to the bowl. Let it sit for 3-5 minutes. Then stuff the bell peppers with the mixed ingredients until it reaches the rim of the bell pepper.
- Shred the cheese into another mixing bowl (or, directly on the bell peppers). Then, sprinkle the cheese on top of the peppers to cover the mixed rice.
- Drizzle the olive oil (or cooking oil of your choice) in to a non-stick baking pan and place the stuffed bell peppers in the pan. Place the pan into the pre-heated oven (350 degrees). [Update]: Keep in the oven for 30 minutes to 1 hour. Let it sit for 30 mins.
For more flavor, you can mix in seasoning to the water you’ll use to baste the Bell Peppers. Add more cheese!!! 😉
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