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April 18, 2013

STUFFED PEPPERS WITH MEXICAN RICE

Are you pouring over the gardening catalogs like I am? What to plant and where? Shall I add interest with an arbor or weathervane.....or how about a garden fairy? I need a few plants for shade and oh, yes, more knock-out roses. I am afraid my list is endless, but what a wonderful thing to plan and daydream about. Even the smallest space can be transformed into beauty. I placed my order for pink cannas, so I am so excited to have a gardening project lined up for the weekend!
 
 
 

  I spotted pink cannas last year in Atlanta and simply fell in love with them instantly. I have yellow cannas planted around the pool from last year, and thought these would be a stunning addition. Happy, happy mama.....that's me!
 
  
The Divine Miss M is sharing her easy and yummy recipe for Mexican Fried Rice. I thought perhaps we would be able to "kick it up a notch" by serving the rice in peppers, topped with cheese and an enchilada sauce. Well.......voila'......more please!!
 
 
 
 
MEXICAN RICE STUFFED PEPPERS
2 teaspoons canola oil
4 large eggs
4 cups cooked brown or whole grain rice
1 can black beans, drained
1 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.

2 comments:

  1. I LOVE stuffed peppers! My mother made the best, but I love this version. A must try recipe, XOXO

    ReplyDelete
    Replies
    1. Yes, please do try this recipe Susan! It is simple to prepare and you can vary the type of rice or cheese if you prefer> My four year old grandson LOVES this recipe, believe it or not!! Happy cooking!!

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