Creole peppers are a colorful, festive addition to any table, including Mardi Gras.
Author: American Institute for Cancer Research (AICR) - www.aicr.org
Serves: 4 person(s)
Preparation Time: 15 mins
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
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. 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 in preheated oven 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.
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