Hot stuffed peppers with corn and black beans
4 servings
80 minutes
Spicy stuffed peppers with corn and black beans are a true embodiment of Mexican cuisine, filled with aromas and rich flavors. This recipe combines the sweetness of roasted peppers with a hearty filling of rice, beans, corn, and spicy peppers. Chipotle and jalapeño add a pleasant heat to the dish, while Monterey Jack cheese and corn chips provide an appetizing texture. The origins of this dish trace back to traditional Mexican cuisine where stuffed vegetables play an important role in family meals. These peppers are perfect for both a cozy dinner and a festive feast, delighting lovers of rich and slightly spicy food.
1
Cut off the top part of the peppers with the stem, remove the veins and seeds. Then boil them for 3 minutes in 4 liters of boiling water with a tablespoon of salt. Remove, let the water drain, and place cut side up on a plate lined with paper towels.
- Yellow sweet pepper: 4 pieces
- Salt: to taste
2
Bring the water to a boil again and add the rice. Cook it for 13 minutes until soft, then transfer to a large bowl.
- Long-grain rice: 125 g
3
In a 30 cm diameter skillet, heat oil over medium-high heat. Add chopped onion and sauté for about 5 minutes. Then add minced garlic, chipotle peppers, jalapeño, green onion, rinsed beans, and corn. Sauté for 5 minutes until the beans and corn are heated through. Then add this mixture to the rice along with drained tomatoes, 120 grams of grated cheese, and chopped cilantro. Season with ground pepper and salt and mix.
- Olive oil: 2 tablespoons
- Onion: 1 head
- Garlic: 6 cloves
- Chipotle chili: 2 pieces
- Jalapeno pepper: 1 piece
- Spring onion: 10 g
- Canned black beans: 430 g
- Frozen corn kernels: 175 g
- Canned diced tomatoes: 400 g
- Monterey Jack cheese: 140 g
- Cilantro: 8 g
- Ground black pepper: to taste
- Salt: to taste
4
Place the rack in the oven at the middle level and preheat to 180 degrees. Place the peppers cut side up in a 20x20 cm dish and fill each with the stuffing. Sprinkle with the remaining grated cheese and crushed chips on top. Bake the peppers for about 30 minutes until the filling is heated through and the cheese is golden.
- Monterey Jack cheese: 140 g
- Corn chips (tortilla chips): 10 g