Servings
4
Prep time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hours and 0 minutes
- 2 tbsp olive oil
- 5 clove garlic (chopped or minced)
- 1 piece onion diced
- 1 cup roasted corn
- 2.5 tbsp pine nuts
- 2-3 cup brown rice (can use quinoa)
- tsp chipotle to taste
- tsp cumin to taste
- hand cilantro to taste
- 4 piece bell peppers halved & seeded
- tbsp salsa
Instructions
- Preheat oven to 375F
- Boil a pot of water
- Heat oil, onion, garlic, corn, pine nuts in skillet
- Add brown rice & stir
- Add a dash more oil to moisten
- Add chipotle, cumin, salt & pepper
- Stir well
- Remove from heat and add cilantro
- Stuff the pepper halves in a baking dish pressing firmly, use as much stuffing as possible
- Top each pepper with a spoonful of salsa
- Pour an inch of boiled water into the pan around the peppers and loosely cover with foil tent
- Bake 30-40 minutes
Recipe Categories: Mains
Meal Types: Dinner
Cuisines: American