This is an adaptation from the Better Homes and Gardens cookbook. My sons both ate this (without the peppers)and they love it! The white sweet corn is really what makes it very sweet. We used peppers that we grew ourselves and they were soooo flavorful!
4 Bell peppers, cored with tops taken off
1/2 C brown rice
1 Can black beans drained
2 C frozen sweet corn (the white sweet corn is the best)
2 C vegetable broth
1 medium onion chopped
3T cilantro chopped
Pour broth into heavy based pan. Add rice, beans, onion and corn. Bring to boil and then turn down and let simmer for about 20 minutes until rice is done. Add cilantro and mix.
While the rice mixture is cooking, bring to boil a pan half full of water. Add the peppers, cover and let steam for 5 minutes. Set aside
When rice mixture is done, stuff the peppers.
No comments:
Post a Comment