INGREDIENTS
STUFFED RED PEPPERS
4 red bell peppers Extra virgin olive oil, for drizzling 1-1/2 cups white cheddar cheese Avocado slices or guacamole, for serving Lime wedges, for serving Sea salt and freshly ground black pepper
Servings 4-6
Need a simple and delicious recipe? Stuffed red peppers make a quick, healthy lunch or a tasty side dish that’s sure to please.
Filling:
1 tbsp extra virgin olive oil 2 garlic cloves, grated 2 jalapeños, diced 2 scallions, chopped 1 tsp lime zest 1-1/2 tbsp lime juice 1 tsp cumin
1 tsp coriander 1 tsp cayenne 1 tsp sea salt
1/2 C finely chopped cilantro 3 C cooked white jasmine rice 1-1/2 C cooked black beans, drained and rinsed 1-1/2 C corn kernels
METHOD
Preheat the oven to 450°F and line a baking sheet with parchment paper. Slice the peppers in half lengthwise or remove top; remove the seeds and membranes. Place on the baking sheet, cut side up. Drizzle with olive oil, salt, and pepper and bake 10 minutes. Tip out and discard any liquid that pools inside the peppers. Set the peppers aside. Make the filling. In a large bowl, mix together the olive oil, garlic, jalapeños, scallions, lime zest, lime juice, cumin, coriander, cayenne, salt, and cilantro. Fold in the rice, black beans, and corn. Scoop the filling into the pepper halves and top them with the cheese. Broil for two to five minutes or until the cheese is bubbling and browned. Alternatively, continue baking at 450°F for 10 to 15 minutes until the cheese is melted. Serve with the avocado slices, lime wedges, and extra jalapenos, if desired.
PEI LIVING MAGAZINE / 28 / VOL 9 . ISSUE 1
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