Sunday, January 12, 2014

Vegetarian Stuffed Peppers

1 small can of green chilies
2 packets Uncle Ben's 90 Second Rice
1 can of tomato sauce
1 can black beans, rinsed and drained
1 cup sharp cheddar cheese
4 green peppers, cleaned, pitted, de-seeded, 1/3 of top cut off
Olive Oil

Preheat oven to 400 F.

In large pot, combine green chilies, tomato sauce, and black beans until boiling.  Then add rice and sharp cheddar cheese until boiling again.  Place peppers on cooking sheet and fill with rice mixture.  Drizzle with olive oil.  Bake for 30 minutes. Serve hot.

We had a little bit of filling left, so I saved it for Kevin to use in his pita for lunch.

This is so yummy! Kinda Mexican tasting.  Its also great for meatless Monday.

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