Stuffed Peppers for 4
- 4 red, yellow, orange or green peppers
- 1 cup raw brown rice
- 1/2 large onion, diced
- 2-3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 cup salsa (mild, hot – your preference)
- Roast Peppers – optional, see note below
- Cook the rice according to directions, let cool
- Saute onion in small amount of oil and when softened, add garlic for a minute or two.
- Stir cumin, chili powder, oregano, salt & pepper
- Add onion mixture to cooled rice, mix.
- Add salsa, mix
- Taste mixture, taste, season more or less as your tastebuds indicate!
- Fill peppers with rice mixture, place in pan, cover with top or aluminum foil and bake at 350 for 20-25 minutes until hot.
- Top with cheese (your choice, goat cheese is nice, but you can use cheddar or monterey jack) – place under broiler until cheese is bubbly and hot – EAT!
Note on Pepper Roasting: Place peppers on flame if you have gas stove (otherwise you can place them directly on burner, at medium high). Char the peppers all around, turning with tongs. Once the peppers are nicely charred on all sides, place them in paper bag and close the bag – let them remain in the bag until they are cooled (this loosens the skin as they steam, allowing you to easily remove the skin.) When they are cool to handle, remove from bag, peel and you can rinse them under cool water. Remove the seeds and core, leaving a nice shell to stuff the rice into. I do NOT roast and peel the bottoms of the peppers, keeping them firmer so that the rice mixture does not cook through during the baking process.