by Grishma Patel
Originally appeared on Grishma’s Blog:
Learn to cook a yummy and easy meal with a new recipe that will surely have your friends and family asking for more. These delicious stuffed peppers are the ultimate comfort food, good for any occasion – a dinner for two, a party and for your next Mexican extravaganza!
- Rice Pilaf (I prefer the Near East brand with the Spanish mix flavor) – 1 box
- 3-4 Peppers (of any and every color)
- 1 White onion
- 2 Tomatoes
- 2 or 3 Jalapenos
- Black Beans
- Vegetable Oil
- Mexican Cheese
- Sour Cream
- Hot sauce (any Mexican hot sauce of your choice)
- Black Pepper
- Red Crushed Pepper
- Italian Seasoning
- Cumin Powder
- Chili Powder
- Cook the rice according to your own preference and then add diced tomatoes to the rice to let the flavors of the tomatoes soak in with the rice
- In a pan, pour two teaspoons of vegetable oil and let it heat. Afterwards, saute the onions until they are translucent/brown
- Next add black beans, jalapenos and cilantro. Let them simmer with the onions as the flavors mix.
- After a few minutes, add the rice and mix well
- Add all the seasonings (salt, black pepper, red crushed pepper, Italian seasoning, salt, cumin powder, chili powder) according to your taste. Start with less and add more as you taste.
- Let the mix cook under low heat for seven minutes.
- Preheat the oven to 350 degree
- After the mix has cooled for a while, start stuffing the peppers according to the size of the peppers (either mini or large peppers can work)
- Before putting them in the oven, sprinkle mexican cheese on top of the peppers and don’t be afraid to splurge! Cheese is the best part, always!
- Let the peppers cook in the over for about 10 minutes or until they are dark around the edges
- Serve hot with a “dallop of daisy” sour cream and Mexican hot sauce
- And finally, pour yourself a yummy margarita (non-alcoholic for those under the legal drinking age) and enjoy!
All photos were provided by Grishma Patel.