Steps to Make Any-night-of-the-week Meatless Mexican stuffed peppers

Hey everyone, it's me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week Meatless Mexican stuffed peppers. One of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Meatless Mexican stuffed peppers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Meatless Mexican stuffed peppers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Meatless Mexican stuffed peppers is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Meatless Mexican stuffed peppers using 13 ingredients and 8 steps. Here is how you can achieve that.

Ingredients and spices that need to be Take to make Meatless Mexican stuffed peppers:

1. 1 1/2 cup cooked brown rice
2. 3 large Green or Red Bell Peppers
3. 1 tbsp Canola Oil
4. 1 cup Diced onion
5. 2 clove Garlic, finely minced
6. 1 cup Frozen corn
7. 1 cup Canned Black Beans, drained and rinsed
8. 2 tbsp Reduced sodium taco seasoning spice blend
9. 1 cup Salsa
10. 1 cup Shredded reduced fat sharp cheddar cheese, divided
11. 6 tbsp Reduced fat sour cream
12. 1 Chopped cilantro for garnish (optional)
13. 1 can Tomato paste (6 oz)

Instructions to make to make Meatless Mexican stuffed peppers

1. Preheat oven to 350
2. Cook rice according to package, omitting the salt and fat.
3. To prepare peppers, bring water to boil in a large pot. Cut peppers in half lengthwise and remove seeds. Place pepper halves in boiling water and cook until crisp tender, about 2 to 3 minutes. Remove from water with tongs and place on paper towels to drain.
4. In a nonstick skillet, heat oil over medium heat. Add the onion and garlic and saute until the onion softens, about 3 to 5 minutes. Add the corn, black beans, brown rice and taco seasoning mix, cook until heated through.
5. In a bowl combine the salsa and tomato paste and add the rice mixture. Add 2/3 cup shredded cheese and stir to combine.
6. Arrange pepper halves to fit snuggly in a 13x9 inch pan, facing up. Stuff each pepper with rice mixture. Sprinkle the remaining 1/3 cup of cheese on top of peppers.
7. Place in oven and bake for 25 to 30 minutes.
8. To serve, top each stuffed pepper with 1 tablespoon sour cream and garnish with chopped cilantro if desired.

While that is by no means the end all be all guide to cooking quick and easy lunches it is great food for thought. The stark reality is that this will get your creative juices flowing so you could prepare excellent lunches for your own family without having to complete too terribly much heavy cooking at the process.

So that's going to wrap it up for this special food Step-by-Step Guide to Prepare Speedy Meatless Mexican stuffed peppers. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!