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.