|Mexican Stuffed Green Pepper|
1 medium onion, diced
1 clove garlic, diced
1 can (10-3/4 ounces) condensed cream of mushroom soup
1 can (10 ounces) enchilada sauce
1/2 cup milk
2 cups shredded medium sharp cheese
1 can (4 ounces) chopped green chilies
1 cup sliced black olives
1 can black beans
1 can whole kernel corn
1 cup white rice
2 cups water
2 tablespoons olive oil
a few sprigs of cilantro, chopped
salt and pepper to taste
Crystal Hot sauce (optional)
Shredded Iceberg Lettuce (optional)
DirectionsPreheat oven to 350 degrees F.
1.) Cook rice according to directions. Parboil prepared green peppers in boiling water for 10 minutes, then drain.
2.) While rice is cooking, mix in a medium size bowl the following: condensed cream of mushroom soup, enchilada sauce, and milk. Whisk until smooth. Add chopped green chilies and 1 cup shredded cheddar cheese to soup mix. Set aside.
3.) Drain cans of beans and corn. Place in a colander. Rinse and drain thoroughly.
4.) Heat oil in large skillet. Saute onion and garlic until soft and translucent. Add cooked rice, black beans, corn, chopped cilantro, salt and pepper, and 1 cup of soup mixture. Mix well.
5.) In the bottom of an 8 inch by 8 inch glass pan pour 1/4 cup of soup mixture and spread evenly on bottom of the pan.
6.) Stuff green peppers with rice mixture. Place stuffed green peppers in the prepared glass pan. Pour remaining soup mixture over the top of each green pepper. Top with shredded cheese and sliced olives.
|Prepared peppers are ready to go in the hot oven.|
Enjoy a classic recipe adapted to be a yummy, inexpensive vegetarian fare!
Preparation Time: 15 minutes prep time and 20-25 minutes baking time