Vegetarian Mexican Inspired Stuffed Peppers Good Recipes

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Vegetarian Mexican Inspired Stuffed Peppers. The Vegetarian Mexican Inspired Stuffed Peppers is among the favorite recipes with this blog. You can try making Vegetarian Mexican Inspired Stuffed Peppers recipes at home for your happy family. Thus for you personally housewives, create delightful, delicious and nutritious dishes. Good Luck.

Vegetarian Mexican Inspired Stuffed Peppers

"I created this so it is now not too spicy, but is full of flavor. My youngsters cherished it! For variety, add corn or different veggies or switch to different chopped tomato sorts (chiles, jalapenos, and so on.). Follow the boiling technique prior to baking if you don't need a crispy bell pepper. If you have got small peppers, use more of them for this recipe. They taste tremendous with a dollop of bitter cream on top."

Ingredients :

1 tablespoon salt
four big green bell peppers - tops, seeds, and membranes eliminated
1 tablespoon olive oil
half cup chopped onion
2 cups cooked rice
1 (15 ounce) can black beans, tired and rinsed
1 (14.5 ounce) can chili-fashion diced tomatoes
1 teaspoon chili powder
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/2 teaspoon salt
1 (8 ounce) package deal shredded Mexican cheese mixture (along with Sargento® Authentic Mexican)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

Preheat oven to 350 ranges F (175 stages C).
Bring a huge pot of water and 1 tablespoon salt to a boil; cook dinner green bell peppers within the boiling water until slightly softened, 3 to 4 minutes. Drain.
Heat olive oil in a skillet over medium heat; cook dinner and stir onion within the warm oil till softened and transparent, five to ten mins.
Mix rice, black beans, tomatoes, and cooked onion in a large bowl. Add chili powder, garlic salt, cumin, half teaspoon salt; stir till frivolously combined. Fold 1 half cups Mexican cheese combo into rice aggregate. Spoon rice aggregate into every bell pepper; set up peppers in 9x9-inch baking dish. Sprinkle peppers with final Mexican cheese blend.
Bake within the preheated oven till cheese is melted and bubbling, approximately 30 minutes.

Notes :

I like to use Sargento® Authentic Mexican shredded cheese, which takes it over the top!
The nutrients records for this recipe consists of the full amount of sodium for the salt utilized in boiling the peppers. The actual amount of salt ate up will range.
Reynolds® Aluminum foil may be used to keep food wet, cook dinner it evenly, and make clean-up simpler.

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