4 yellow bell peppers
2 cup cooked white rice
2 cups cooked pinto beans
2 cup mango salsa
1 cup shredded chihuahua cheese
Preheat oven to 350 degrees F
Cook white rice and pinto beans separately (see directions below).
Parboil pepper - fill a sauce pan 3/4 full with water and bring to a rapid boil. Cut the top of the pepper of and remove seeds and ribs (should come of easily if still attached to the top). Boil peppers for about 5 min. Remove the peppers, drain and sprinkle salt on the inside.
Combine rice, beans, salsa and cheese. Fill peppers with stuffing and top with a layer of cheese. Bake for 25-30 min until heated through and cheese is melty and golden.
Using canned beans and a jar of salsa makes this recipe super quick and easy!
Prepare without cheese and this becomes a delish vegan meal!
Substitute brown rice for white and this becomes and even healthier dish!
Combine 1 cup dried long grain white rice with two cups water, 1 tbs margarine and 1 tsp salt. Bring to a boil, then cover and reduce heat. Simmer on low heat for 25 minutes. Do not lift the lid. Let sit until other ingredients are ready.
For pinto beans:
If using canned whole pinto beans, heat on medium until warmed. If using dried beans, wash beans and either let soak overnight, add 1 tbs salt and cook for 1 hour OR cook for 3 hours, refilling the water ever hour/ when it gets low. At the start of the last hour, add 1 tbs salt. Beans should be cooked down until a thick chili like consistency.
For mango salsa:
Combine 1 mango (cubed), 4 tomatoes (chopped), 1 jalapeño pepper (diced), 1/4 cup red onion (chopped), 1 clove garlic (minced or pressed), salt and pepper to taste. Chop coarsely in food processor or chop up and mix well by hand.