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Mexican Stuffed Peppers

Serves 4

4 green, yellow, orange, or red sweet peppers
1/3 cup onion
2 cloves garlic
1 tablespoon oil
2 cups tomatoes (chopped)
1 jalapeño pepper (minced after seeds removed)
2 tablespoons fresh parsley (chopped)
1 tablespoon fresh oregano (chopped)
1 teaspoon ground cumin
½ teaspoon salt
1 bay leaf
2 cups corn
1 ½ cups cooked black beans
¼ cup Parmesan cheese (freshly grated)

Cut ½ inch off top of peppers and discard the seeds. Steam whole peppers in 1 inch of boiling water until tender, about 5-8 minutes. Remove peppers from water and set aside.

In large frypan sauté onion and garlic in 1 tablespoon of oil.  Add tomatoes, jalapeño pepper, parsley, oregano, cumin, salt and bay leaf to frypan and cook for 5

Add corn and black beans, simmer for 10 minutes. Place peppers in oven-proof dish so that they stand upright, cut ends up. Stuff peppers with vegetable mixture. Any extra filling can be placed in dish next to peppers.

Sprinkle Parmesan cheese on top. Bake at 350°F to heat through, about 20 minutes.

Recipe adapted from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert.

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