Creole Stuffed Peppers 

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Serves: 4 person(s)

Preparation Time: 15 mins
Cooking Time: 45 mins
Extra Time: 1 hr (for pre-cooking rice and for setting of peppers)

Yield: 4 x 1 pepper servings

Creole peppers are a colorful, festive addition to any table, including Mardi Gras.

Ingredients:

4 medium green bell peppers

2 cup cooked brown basmati rice

1 cup canned pinto beans, rinsed and drained

3/4 cup frozen, drained canned or fresh corn kernels

3/4 cup finely chopped onion

1/2 cup crumbled feta cheese (2 oz) *

1/2 tsp dried basil

1 dash each of salt and freshly ground black pepper

2 tsp olive oil

1 Tbsp lemon juice

Directions:

Preheat oven to 375ºF. Spray 8-inch square baking dish with cooking spray.

Cut tops off the bell peppers and remove seeds. Reserve tops. If necessary, to help peppers stand firmly, trim a slice off bottom, taking care not to cut through. Set aside.

In large bowl, combine rice, beans, corn, onion, cheese and basil. Season with salt and pepper, if desired. Spoon filling into bell peppers, packing lightly and mounding tops.

Place the peppers in a baking dish and cover with reserved tops. Place baking dish on middle rack in oven. Carefully add water to baking dish to a depth of 1 1/2 inches. Bake until peppers are soft when pierced with knife, about 45 to 50 minutes.

Remove pepper tops and discard. In small bowl, combine oil and lemon juice. Spoon mixture over peppers. Let stand 20 minutes before serving.

Variations:

* Non-dairy: 1/2 cup crumbled non-dairy cheese can be substituted for feta.

Author:

American Institute for Cancer Research
AICR

Related Recipes:

Basic Rice Preparation