Vegetarian Stuffed Peppers

Vegetarian Stuffed Peppers

Yields: 8 servings

Ingredients:

• 8 large green peppers
• 1 1/4 teaspoons kosher salt, divided
• 1 teaspoon ground black pepper
• 3 cups cooked Basmati rice
• 1 15-ounce can black beans, drained and rinsed
• 1 11-ounce can corn, drained
• 1 medium onion, chopped
• 1 4-ounce can chopped green chiles
• 1/2 teaspoon ground cumin
• 1/2 cup shredded Monterey Jack cheese
• 2 ounces jalapeño peppers
• Jalapeño pepper slices, for garnish

Directions:

1. Cut a thin slice from stem end of each pepper, remove seeds and membranes, and rinse.
2. Cook peppers 5 minutes in enough boiling water to cover and then drain. Season the inside of the peppers with 1 teaspoon salt and black pepper and set them aside.
3. Combine the rice, beans, corn, onion, chiles, cumin and remaining 1/4 teaspoon salt.
4. Spoon 1 cup of the rice mixture into each pepper. After filling, stand the peppers upright in a 13 × 9-inch baking pan. Cover the pan with foil and bake the peppers at 350 degrees for 20 minutes.
5. Uncover and sprinkle peppers with cheese. Cook an additional 5 minutes or until cheese is melted. Garnish with jalapeño pepper slices.