Southwest Stuffed Peppers
By: Angela LeMoine
Published: Tuesday, May 14, 2013 - 12:41pm

Ingredients




approx 2 cups leftover rice
2 large red bell peppers
corn
black beans
fresh cilantro
salsa

Preparation

1 Mix together the rice, corn, black beans and some chopped cilantro. 2 Cut your peppers in half lengthwise and remove seeds. Add the filling to the halves. 3 Top with salsa and bake in a 375 degree oven for about 20 minutes. Top with a dollop of sour cream and enjoy!!!

About

This recipe uses leftover spanish rice and a little bit of the pork from Al Pastor taco night. Basically the rice is brown rice with carrots, peas, a little tomato paste, chili powder, salt and pepper. Stuffed peppers is a wonderful way to use left over rice! Thrown in some veggies, maybe cheese or sauce and voila, dinner! 
In these Southwest Stuffed Peppers I used the leftover spanish rice, added some corn, black beans  and fresh cilantro. Topped with organic black bean salsa and baked in the oven until the pepper is tender. Finish off with a dollop of light sour cream and you've got yourself a wonderful meal! There really isn't a recipe to this its more the method... there are endless varieties!