When I was growing up, we never had stuffed peppers. My dad was allergic, and as a result bell peppers never graced our house. I honestly don't think I even knew that bell peppers could come in multiple colors, let alone the wonderful crisp flavors they can incorporate into your meal.
Flash forward to college, and I'm experimenting with foods and discovering new tastes and textures I never dreamed about. Along the way, I discovered the wonder that is stuffed peppers. I'd be lying if I said I wasn't completely scared the first time I really had bell peppers that my mouth would be on fire. Little did I know. On fire? No. Flavorful? Yes.
AJ and I share our love for stuffed peppers, and are constantly trying new methods, stuffings, etc. Below is just one of the many we have found and love. Oh, and I get to call them Tex-Mex because I'm from Texas. It's a birthright.
Tex-Mex Stuffed Peppers
6 bell peppers
1/2 yellow onion, chopped
1 jalapeño, cored and diced
1/2 cup uncooked brown rice
1 can of diced tomatoes (I used fire-roasted)
1 can corn, drained and rinsed
1 can black beans, drained and rinsed
1 Tablespoon chili powder
1 Tablespoon cumin
1 Tablespoon garlic powder
salt, pepper to taste
1 cup shredded cheese
1. Cook brown rice according to package.
2. Preheat oven to 350. In a large bowl, combine the onion, jalapeño, brown rice, diced tomatoes, corn, black beans, and seasonings. Set aside.
3. Core bell peppers and scrape out as much of the white part as possible. Stuff mixture into each pepper almost to the top. Place peppers into greased baking dish.
4. Place in oven and cook for 20 minutes.
5. Top each pepper with shredded cheese. Raise oven temperature to broil. Place peppers back into over and cook until cheese is browned and edges of pepper begin to scorch (about 3 minutes).
Dig in!
