Mexican Style Stuffed Mini Peppers

Mexican Style Stuffed Mini Peppers

Prep Time: 5 Mins

Cook Time: 25 Mins

Total Time: 30 Mins

Serves: 5

Ingredients

• 12-15 pcs of Mini Sweet Peppers
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• Red Barn’s Own Extra Old Cheddar Cheese
• 1 can of San Remo black beans, drained
• 1/2 cup of whole kernel corn, drained
• 1 cup of cooked Lundberg Organic Brown rice
• 1/4 teaspoons ground cumin
• 1/4 teaspoon dried oregano
• Salt & Pepper, to taste
• Fresh Cilantro, minced

Directions

• In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook and stir 1-2 minutes. Add beans, rice, corn, cumin, oregano, salt & pepper. Cook for about 5-7 minutes.
• Rinse mini sweet peppers and scoop out seeds. Stuff peppers with the bean and rice mixture. Top with Red Barn’s Own Extra Old Cheddar Cheese and fresh cilantro!
• Bake for about 10-15 mins at 375F. Serve!