I know you may be wondering what the heck ever happened with those Al Pastor Tacos??? I did make them and they were delicious but not perfect and I got a rotisserie oven for Mothers Day so I want to give it one more run before posting on it. 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!
approx 2 cups leftover rice
2 large red bell peppers
corn
black beans
fresh cilantro
salsa
Mix together the rice, corn, black beans and some chopped cilantro.
Cut your peppers in half lengthwise and remove seeds. Add the filling to the halves.
Top with salsa and bake in a 375 degree oven for about 20 minutes. Top with a dollop of sour cream and enjoy!!!
HAPPY EATS!!!
Anonymous
Southwest stuffed peppers are a great idea and change from ordinary stuffed peppers….Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com