Veggie Stuffed Pepper Recipe

I have a very yummy recipe to share with you this week!   This is a spin-off of one of my mama's recipes.  Delicious and healthy, and a great way to use some of the bounty from your garden!

Veggie Stuffed Peppers
4 sweet bell peppers (any color!)
1 large onion, chopped
3 cloves garlic
1 can corn (drained)
1 can black beans (drained and rinsed)
3/4 cup quick cook brown rice
1/2 cup chicken broth
3/4 cup salsa
2 tsp. chili powder
1-2 tsp. of cumin
1 tsp. dried oregano
Salt and pepper
Fresh cilantro

  1. Preheat oven to 350 degrees.
  2. Cut 1/2 inch off tops of peppers.  Discard stems and seeds; chop the tops of the peppers and set aside. 
  3. In 8" square baking dish, place pepper shells, cut side down.  Cover loosely with waxed paper; Microwave 2-3 minutes until slightly tender.  Let stand covered. 
  4. In large skillet, saute onion and garlic until tender; mix in beans and corn.  Sprinkle with chili powder, oregano, cumin and salt & pepper
  5. Add 1/4 cup salsa and rice, broth and chopped pepper; heat to boil.  Cover and simmer 10 minutes until liquid absorbed and rice is tender.  Remove from heat.  Stir in cilantro if using.
  6. Fill peppers with meat mixture.  Spoon remaining salsa over meat.  Top with cheese if desired.  (If there is leftover filling, just spoon it around the peppers).
  7. Bake at 350 degrees for 15-20 minutes.

Tastes like summer!  Sharing the yummy goodness with some of these great blogs this week... Pin It


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