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.

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