Stuffed Peppers — Mexican Style

April 6, 2011

Sundays are cooking days here at apartment 596 in Brooklyn. Every Sunday I look forward to cooking a big meal to last most of the week. So last Sunday, the roommate and I decided to make vegetarian Mexican stuffed peppers. To do this, I mixed together:

  • 1 can of black beans
  • 1 can of small red beans
  • 1 jalapeno
  • 3 vine-ripened tomatoes
  • 1 onion
  • 3 cloves garlic
  • 1 small can of tomato sauce
  • 2 1/2 cups cooked brown rice
  • Salt, pepper, tobasco and Goya sazon to taste

This stuffing was almost the exact amount needed to fill six large bell peppers. After baked in the oven for about 45 minutes at 350, I topped them with mozzarella cheese and put them under the broiler for two minutes. The result — a healthy, filling dinner with delicious leftovers for the week. ¡Disfrute de las pimientas!


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