Sunday, August 29, 2010

Mexican Stuffed Peppers: Recipe From Babe_Chilla

I was on Twitter one day when I noticed a mama blogger named Babe_Chilla (she's super cool and from Canada- of course) posted that she was making Mexican Stuffed Peppers. I was intrigued. So, naturally, I harrassed her insesssantly (Jewish mother that I am ) until she emailed me her recipe. She actually MADE THIS RECIPE UP and I have to say that it is really yummy and vegetarian!

I am going to share the recipe with all of you!


Rice (I used approximately a cup of brown rice)
Can of Diced Tomatoes (She used spicy red pepper ones, I used regular diced tomatoes)
6 peppers (She used 2 of each, orange, yellow and green, I was lazy and used all green bell peppers)
Small Zucchini (I had an enormous zucchini, so I used it)
Half an Onion
Can of green chilli's (I used 3 fresh jalapeno peppers, and diced them up)
Can of Black Beans (drained)
Small can of Corn (drained) (I used frozen corn)

1. Cook 1 cup of rice (as per package directions) with the can of tomatoes. (She used 1/4 cup less water) let the juices of the tomatoes into the rice and water.

2. Remove tops of peppers and set aside; gut the peppers.

3. In a large frying pan, fry up diced onion, diced pepper bits, diced zucchini. Add corn, black beans, chilli peppers, salt & pepper.

4. Add cooked rice to pan (She did it slowly it could easily be stirred in)
and combine mixture.

*Note: Here is what the mixture looked like pre-stuffing:

Nice huh?

5. STUFF peppers as full as possible, and set upright in a dish.

6. Top with salsa and cheese. (I did not put salsa on them until after they were cooked. Cheese, on the other hand, I was not shy about)

Now hold on! They're not finished yet, but let me know you a picture of them before they go in the oven:

7.Bake in the oven at 350 degrees for about 20-25 mins. ( I cooked for 25 minutes. The peppers were aldente at this point, still delicious though! I'd say you could go another five minutes and make it 30 if you wanted them a little softer. Why not?)

8. Serve with salsa and sour cream :D

Here they are just out of the oven:

They were a hit in this house, even with my carnivore of a boyfriend! Oh and when you add the sour cream and salsa, they are to die for!

If you are interested in reading Babe_Chilla's blog, Chilla Mama Chill, which (by the way) is hilarious, click here

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  1. Dare I say these are easy to veganize? Man, I want to make these with some Daiya cheese on top! The filling is almost identical to something else I make, but never thought to do a stuffed pepper version. Thanks for sharing!

  2. You know, I was thinking these would be easy to veganize. I wanted to tell you that. Thanks for pointing that out. :). They are sooooo good and spicy! Do tell about Daiya cheese. I've never heard of it!

  3. Daiya is only the most genius of fake cheeses. Last time I bought some at the store, the clerk told me, "What's with this cheese? It's like crack for you guys." That basically sums it up. It's made with sunflower oil and I'm not sure how they get it to melt and stretch exactly like cheese, but it does. It comes in cheddar and mozzarella and is like $4.50 a pouch.

  4. Wow those looks good and mayyyyybe doable. Always been a bit shy of stuffing anything.


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