Mexican Rice Stuffed Peppers Recipe
2 teaspoons canola oil
4 large eggs
4 cups cooked brown or whole grain rice
1 can black beans, drained1 cup frozen corn kernels, defrosted
1 cup mild salsa
2 cups grated Mexican cheese
1/2 teaspoon ground cumin
1 28-ounce jar of enchilada sauce
3 red and green peppers, cut in half
Heat 1 teaspoon oil in a skillet or wok over medium-high heat. Stir fry the eggs for 30 seconds and remove to a plate. Place the additional teaspoon oil in the skillet. Toss in the brown rice, beans, corn, salsa and cumin. Cook, stirringly continuously, until heated through, about 2 minutes. Stir in the eggs and 1/2 cup of cheese to warm through and combine. Divide equally into pepper halves, sprinkle with additional cheese and pour the enchilada sauce over all in a 13" x 9" baking dish. Bake at 350 degrees F. for 30 minutes. This recipe is scrumptious all by itself, if you would prefer to serve it as a main course or a side dish also.
4 large eggs
4 cups cooked brown or whole grain rice
1 can black beans, drained1 cup frozen corn kernels, defrosted
1 cup mild salsa
2 cups grated Mexican cheese
1/2 teaspoon ground cumin
1 28-ounce jar of enchilada sauce
3 red and green peppers, cut in half
Heat 1 teaspoon oil in a skillet or wok over medium-high heat. Stir fry the eggs for 30 seconds and remove to a plate. Place the additional teaspoon oil in the skillet. Toss in the brown rice, beans, corn, salsa and cumin. Cook, stirringly continuously, until heated through, about 2 minutes. Stir in the eggs and 1/2 cup of cheese to warm through and combine. Divide equally into pepper halves, sprinkle with additional cheese and pour the enchilada sauce over all in a 13" x 9" baking dish. Bake at 350 degrees F. for 30 minutes. This recipe is scrumptious all by itself, if you would prefer to serve it as a main course or a side dish also.
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