My husband kept asking why I wasn’t standing the peppers up because according to him “they look better that way.” Ummm… last time I checked you aren’t a food stylist hubby, so maybe you should keep your food styling tips to yourself! 😉 However, I explained the method to my madness and he totally got it. Stuffed peppers are delicious until you hit the bottom and you realize… you are out of stuffing. Now what? Do you eat the soggy bottom? Do you push past the guilt of wasting food and toss it? Problem solved right here folks, lay your peppers down and stuff the heck out of them. Stuff them babies till they are stuffed-out, heaping brown rice and goodies, and there is no way possible you or any army of men will ever run out of stuffing. Ever!
Sweet corn and jalapenos were truly meant to be friends. They go together so well, especially when mixed with rice and beans. I really wanted to keep these peppers simple so I mixed in other ingredients I felt most people would already have stocked in their pantry. I used black eyed peas, but black beans would also work great in this recipe. I also used homemade chicken stock I had already prepared and froze (speaking of stock I need to go strain my pot on the stove now!) however you could look for a low sodium, boxed stock that doesn’t contain any artificial ingredients or MSG (also look for other forms of MSG such as yeast extract and autolyzed yeast). If you use a boxed stock, you might have to adjust the adobo according to the salt content of the stock.
