The Vegetarian Chronicles, part II – Stuffed Peppers

Before we begin:  Stuffing poblano peppers is a bad idea.  A very bad idea.  Nice flavor, but WAY too spicy.  I did two poblanos and two green bells, but when I make it again, I’ll dice a poblano, add it to the stuffing, and stuff bells with it.

green bell peppers, tops cut off, ribs and seeds removed

2 cups rice

1 or two cans black beans

1  or two cans corn

2 cans diced tomatoes and chili peppers (Rotel or equivalent)

1 Mexican sweet onion, diced

salsa

cheese

Cook the rice, add the beans, corn, and Rotel.  Stuff it inside the peppers.  I used the salsa in the same way one would use tomato sauce if one were making stuffed peppers with meat.  I put some in the bottom of the dish and poured the rest over the peppers.  Sprinkle cheese on top.  Bake covered for 30ish minutes on 375-400, and an additional 5-10 uncovered to melt the cheese.

The times are approximate, check the firmness of the pepper.  Really, it’s a matter of taste because the pepper and the onion are the only things that aren’t already cooked.

Like I said.  DON’T STUFF A POBLANO.

Otherwise very good.

P.S. – This makes a crap ton of filling, so either reduce the quantities, have plenty of peppers, or be ready to eat Mexican everything for a week.