May 25, 2010
Stuffed Chilis = ABSOLUTE GREATNESS!
1/2 cup reduced fat fiesta blend cheese, plus more for sprinkling
1 (15oz) can black beans, rinsed and drained
3 green onions, chopped (I used probably triple this)
1-2 teaspoon chili pepper
1 tablespoon cumin
salt and pepper to taste
Preheat broiler to HI.
For peppers: Place peppers on rimmed baking sheets and place into oven, allowing peppers to char on each side, 10 minutes each. Remove from oven and place on wide container with a lid. When peppers are cool enough to handle, gently remove skin. cut a slit down one side and remove seeds, careful not to tear the pepper or remove the pepper stem. Set aside. Preheat oven to 350 degrees.
For filling: In a pre-heated medium-size skillet, cook mix together red onion and garlic, add zucchini, corn and tomatoes. Mix in the cooked rice. In the mean time, drain the beans and press or squish with your palms before adding to the rice mixture (some beans will remain whole, but most should be squished). Add cumin, chili pepper, mix well. Remove from heat and add 1/2 cup cheese. Line a baking dish with foil and set peppers in dish. Fill with rice mixture until full, about 1/4 to 1/2 cup filled, depending on the size of your peppers. Bake at 350 degrees for about 15 minutes, until hot and bubbly. Remove from oven and sprinkle cheese and green onion over the top. Turn on broiler for last minute or two to brown the cheese a bit. Remove from oven and let cool for a few minutes before serving.
Posted by Kara at 8:47 AM