Spicy Stuffed Peppers with Corn and Black Beans

Main Dishes | Mexican cuisine

⏳ Time

1 hour 20 minutes

🥕 Ingredients

🍽️ Servings

Description

Spicy Stuffed Peppers with Corn and Black Beans

Ingredients

Yellow Bell Peppers - 4 pieces
Long-Grain Rice - 4.4 oz
Olive Oil - 2 tablespoons
Onion - 1 head
Garlic - 6 cloves
Frozen Corn Kernels - 6.2 oz
Canned black beans - 15.2 oz
Chipotle Peppers - 2 pieces
Jalapeño pepper - 1 piece
Green Onion - 0.4 oz
Canned Diced Tomatoes - 14.1 oz
Monterey Jack Cheese - 4.9 oz
Cilantro - 0.3 oz
Ground Black Pepper - to taste
Salt - to taste
Corn Chips - 0.4 oz

Step by Step guide

Step 1

Cut off the tops of the peppers with the stems, remove the ribs and seeds. Then boil them for 3 minutes in 4 liters of boiling water with a tablespoon of salt. Remove, allowing the water to drain, and place them cut side up on a plate lined with paper towels.

Step 2

Bring the water back to a boil and add the rice. Cook for 13 minutes until soft, then transfer to a large bowl.

Step 3

In a 30 cm skillet, heat the oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes. Then add the minced garlic, chipotle peppers, jalapeño, green onion, rinsed beans, and corn. Sauté for 5 minutes until the beans and corn are heated through. Then add this mixture to the rice, add the tomatoes (drained of juice), 120 grams of grated cheese, and chopped cilantro. Season with ground pepper and salt and mix well.

Step 4

Place the oven rack in the middle position and preheat to 356°F. Place the peppers cut side up in a 20x20 cm baking dish and fill each with the stuffing. Top with the remaining grated cheese and crushed chips. Bake the peppers for about 30 minutes until the filling is heated through and the cheese is golden.