Fiesta Vegetable Stuffed Bell Peppers |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I created this recipe by just putting together ingredients that I like. A tasty Southwestern appetizer, sidedish, or even main course. Ingredients:
4 medium red bell peppers |
1/2 medium onion |
2 cups frozen corn |
2 (15 ounce) cans black beans, drained and rinsed |
2 teaspoons olive oil |
1 teaspoon cumin |
1 teaspoon cayenne pepper |
1 garlic clove, minced |
2 teaspoons cilantro, finely chopped |
1 cup shredded cheddar cheese |
1 cup shredded monterey jack pepper cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Cut the peppers in half lengthwise and clean out the seeds.
3. Chop the onion and sauté until they are soft but still slightly firm.
4. Mix the onion, black beans, and corn together in a mixing bowl.
5. In a separate mixing bowl, combine the olive oil, cumin, cayenne pepper, garlic, and cilantro.
6. Add the oil mixture to the vegetables, mix until they are thoroughly coated.
7. Fill the pepper halves with the mixture.
8. Top each pepper with combination of the two cheeses.
9. On a cookie sheet, bake for 8-10 minutes or until the cheese is completely melted.
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