Gluten Free Recipe: Mexican-Style Stuffed Peppers

Here is a bonus gluten free recipe courtesy of the USA Rice Federation!

These delicious peppers are stuffed with a bounty of delicious ingredients including black beans, corn, peppers and USA Rice. Simple to prepare, they make a colourful addition to any fall meal.  Use red, yellow or green peppers for a rainbow of colours.

large sweet peppers

Salt and pepper

3 cups
cooked USA rice
750 mL
can (19 oz/541 mL) black beans, drained and rinsed
can (12 oz/341 mL) corn kernels, drained
1 cup
chopped medium onion
250 mL
1/3 cup
diced sweet red pepper
75 mL
1 tbsp
minced jalapeño peppers
15 mL
1/2 tsp
ground cumin
2 mL
1/2 tsp
dried oregano
2 mL
1/2 cup
shredded Monterey Jack cheese
125 mL

Jalapeño pepper slices (optional)

Slice off the top of each pepper; remove seeds and membranes; rinse. Cook peppers 5 minutes in enough boiling water to cover; drain. Season inside of peppers with salt and pepper; set aside. Combine rice, beans, corn, onion, red pepper, jalapeño peppers, cumin and oregano. Spoon 1-cup (250 mL) rice mixture into each pepper; stand upright in 9 x 13-inch (3 L) baking dish. Cover with foil. Bake in 350F (180C) oven for 20 minutes. (Add about 5 minutes more if has been refrigerated).  Remove foil and sprinkle peppers with cheese. Bake until cheese is melted, about 5 minutes. Garnish with jalapeño pepper slices.

Makes 8 servings.