Feeds: 4
Ingredients:
1 large can black beans (approx. 2.5 C beans)
1 C day old rice*
3 tbsp olive oil
1 onion, chopped
3-4 cloves garlic, diced
1 C diced mushrooms
2 green onions, diced
1 large tomato, diced
.25 C cilantro, diced
.5 can peaches & cream corn
1 tsp cumin
1 tsp chili powder
2 tsp garlic salt
ground pepper to taste
1 C sharp cheddar, shredded
* Best if using leftover rice, if you are making "fresh" rice, reduce moisture slightly to give you a drier texture. Or spread rice out on plate once cooked to allow it to dry out as much as possible before adding to mixture
Instructions:
1. Using a large saucepan, fry up onion and garlic in olive oil on medium high until onion is golden in colour (approx 5 min). 2. Add in mushrooms, black beans and green onions and cook until mushrooms are softened through (approx 3-5 min). 3. Mix in chili powder, garlic salt, cumin, and a few turns of black pepper. Cook for 1-2 min) 4. Add rice, mix well, and cook for 1-2 min.
5. Add in tomato, cilantro and corn. Cook for 4-5min or until flavours are well blended and the rice mixture is soft but not wet. 6. Turn off heat and stir in cheese, reserving a little to finish the tops. 7. Pre-heat oven to 350F 8. Cut a circle generously around the stem of the bell peppers to create a "jack-o-lantern" like base and remove seeds
9. To fill the bell peppers, use a spoon to fill mixture to top of bell pepper and use your fingers to pack the mixture down until the bell peppers are full.
10. Bake for approximately 30-40min depending on how soft you like your pepper shells. Let cool 5-10min. Top with Parmesan or extra cheddar and serve while still warm.
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