Saturday, September 14, 2013
Aimee's Rice & Bean Stuffed Chile Peppers
Makes 2 dozen appetizers or side dish servings
1 1/2 cups cooked brown rice
1/2 cup salsa
1 cup black beans
1 cup shredded cheddar
12 medium chile peppers (Anaheim work well), halved & seeded with stems removed
sour cream to top
1. Preheat oven to 350. In bowl mix together rice, salsa, beans, and 1/2 cup cheddar. Divide evenly among pepper halves; place in oiled baking dish. Cover & bake 20 minutes.
2. Remove from oven & top with remaining 1./2 cup cheese; bake 3 minutes more uncovered, or until cheese is melted. Serve with sour cream.