Mexican Stuffed Peppers
I have concrete memories of eating stuffed peppers as a kid. I remember my mom baking them in a chic puke green Le Cruset oval baker. I also remember the excess stuffing being baked alongside the peppers in a equally repulsive mustard yellow round Le Cruset mini dutch oven.
I remember despising the pepper part and stuffing myself with the filling part. The filling part was simply white rice and ground beef, as far as I know. There was no tomato sauce component (which causes a bit of an issue when I set out to make stuffed peppers for my family now that I’m all grown up. Husband wants tomato stuff and I want none of it).
I splurged and purchased a rainbow variety of bell peppers and that made it so much more fun. Well, it made it fun if you get kicks out of choosing the color of your pepper for dinner. It sure made it all prettier to look at.
It made enough to serve an army. Usually I cut the tops off the peppers and stuff them standing up and serve each person a pepper. This time I cut them lengthwise and served 1/2 pepper per person, effectively doubling the number of servings achieved. With beans, cheese, and whole grains filling the peppers, we weren’t left hungry.
Mexican Stuffed Peppers
3/4 cup cous cous
3/4 cup water
4 bell peppers
1 clove garlic, minced
1 tsp cumin
1 (15 oz) can fire roasted diced tomatoes
1 (15 oz) can black beans, drained, or 2 cups black beans
1/2 tsp chili powder
1/2 cup shredded cheese
- Preheat oven to 350 degrees.
- Bring 3/4 cup water to a boil. Pour over cous cous and cover. Let stand 5 minutes. Fluff with a fork.
- Cut 4 peppers in half lengthwise and clean out stem and inside ribs. Reserve 7 pepper halves for stuffing and dice the remaining one.
- Saute the diced pepper in a skillet with cumin, salt, and the minced clove of garlic. Cook 4 minutes until peppers begins to soften.
- Add diced tomatoes, black beans, and chili powder. Bring to a simmer and cook 5 minutes.
- Mix cous cous, tomato mixture, and shredded cheese in a large bowl.
- Stuff about 1/2 cup filling mixture and place into a 9×13″ baking pan.
- Pour enough water so that about 1/4″ of water surrounds peppers. Cover tightly with aluminum foil and bake 20 minutes covered. Uncover and and bake 5-10 additional minutes.
Preparation time: 10 minute(s)
Cooking time: 30 minute(s)