MexicoKaren
Head Chef
I was leafing through one of those old "throwaway" recipe magazines this morning and found a recipe that I will absolutely make the next time I have a bunch of people over for a barbecue (which will be in just a few weeks):
Black Bean and Rice Stuffed Peppers
1 can black beans, drained and rinsed
3/4 cup cooked white rice
4 medium green onions, sliced
1/4 cup fresh cilantro
2 TBS vegetable oil
2 TBS lime juice
1 clove garlic, finely chopped
1/4 tsp salt
3 large bell peppers (1 green, one yellow, 1 red) cut lengthwise in half and seeds removed
1 roma tomato, diced
Mix rice, beans, onions, cilantro, oil, lime juice, garlic and salt. Fill peppers with bean mixture and wrap in foil. Put on grill for about 20-30 minutes until done. (Or, you could cook them in the oven). Garnish with chopped tomato and additional cilantro
I think these sound really good. Think I will add more garlic and maybe some cheese would be a nice addition as well.
Black Bean and Rice Stuffed Peppers
1 can black beans, drained and rinsed
3/4 cup cooked white rice
4 medium green onions, sliced
1/4 cup fresh cilantro
2 TBS vegetable oil
2 TBS lime juice
1 clove garlic, finely chopped
1/4 tsp salt
3 large bell peppers (1 green, one yellow, 1 red) cut lengthwise in half and seeds removed
1 roma tomato, diced
Mix rice, beans, onions, cilantro, oil, lime juice, garlic and salt. Fill peppers with bean mixture and wrap in foil. Put on grill for about 20-30 minutes until done. (Or, you could cook them in the oven). Garnish with chopped tomato and additional cilantro
I think these sound really good. Think I will add more garlic and maybe some cheese would be a nice addition as well.