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Austin Tuck: "fantastic! i loved everything about them. my part…" Read More
11Ingredients
65Minutes
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Ingredients
US|METRIC
1 SERVINGS
- 2 bell peppers (any color)
- 3/4 cup brown rice (instant)
- 1 cup chunky (style mild salsa)
- 1/2 cup black beans (canned, rinsed and drained, optional)
- 1/2 cup frozen corn
- 1/2 tsp. chili powder
- 1/4 tsp. cumin
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 4 slices sharp cheddar cheese
- 1 Tbsp. chopped fresh cilantro
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Reviews(5)
Austin Tuck 2 years ago
fantastic! i loved everything about them. my partner thinks they'd be better sith meat, but i disagree
Shaunda 3 years ago
Good! Used cooked quinoa, sautéed peppers and onions, chopped fresh spinach, frozen Mexican street corn, a little Pace medium salsa, and topped with shredded cheese.
Kara 3 years ago
Wonderful! I wasn’t even sure I liked stuffed peppers but this was good. I sautéed a little chopped onion and cumin seed first, then added all the other stuff. I also added a chopped Anaheim pepper since I had one on hand.
Ashley 4 years ago
Excellent! I greatly modified it, cutting off the tops of the peppers instead of down the sides. I roasted the tops with the hollowed out shells, diced up the tops to add to the leftover stuffing mixture I made impromptu. I mixed together a packet of southwestern tortilla soup mixture with the rice and chicken broth + water. I added that to one pound of cooked ground turkey and stuffed the peppers with that mixture. With the leftover, I added some more broth and water to make a soup! So versatile!