Mexican Style Stuffed Peppers with a Twist

• Produce

  • 2 Bell peppers, large
  • 1/2 Jalapeno

• Canned Goods

  • 4 cups Chicken broth or stock
  • 1 (16 ounce can Refried beans

• Pasta & Grains

  • 1 Mexican rice
  • 2 cups White rice

• Baking & Spices

  • 1 (10 ounce can Tomatoes with peppers with liquid

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 cup Mexican-blend cheese

• Frozen

  • 1 Stuffed peppers[/b

• Other

  • [b]

Found on allshecooks.com

Description

Ingredients

• Mexican Rice
• 2 cups uncooked white rice
• 1 tablespoon olive oil
• 1/2 jalapeno, sliced
• 1 (10 ounce) can diced tomatoes with peppers with liquid
• 4 cups chicken broth or stock
• [b]
• Stuffed Peppers[/b]
• 2 large bell peppers, cut in half lengthwise and seeded
• 1 (16 ounce) can refried beans
• 1/2 cup shredded Mexican-blend cheese

Directions

• Prepare Mexican rice by combining olive oil, uncooked rice, and sliced jalapeno in a skillet over medium heat. Stir on and off for about 10 minutes until slightly browned. Add diced tomatoes with peppers, including liquid, and chicken stock. Cover and cook over medium low heat for about 15 minutes. Time will vary depending on the type of rice used, so look at package directions for time.
• To prepare stuffed peppers, cut in half lengthwise and seed. Add refried beans to fill one side of each pepper half, and then fill the other side of each pepper half with some of the Mexican rice. Layer a baking dish with the remaining Mexican rice and then top with stuffed peppers. Cover with foil. Bake on 350 for 30 minutes. Add shredded cheese to the top of stuffed peppers and bake for an additional 5-7 minutes.