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.
0Overstuffed Sweet Corn and Jalapeno Peppers
By Published: August 19, 2014
- Yield: 6 Servings
- Prep: 25 mins
- Cook: 35 mins
- Ready In: 60 mins
Embarrassing food geek confession: I was super excited when I saw purple and black bell peppers at a local farmer's market and …
Ingredients
- 4 sweet bell peppers
- 1 cup brown rice
- 1 can black eyed peas or black beans drained and rinsed
- 2 jalapeno peppers
- 3 ears sweet corn kernels removed
- 2 Tbsp tomato paste
- 1 cup chicken stock homemade or low sodium preferred
- 2 tsp adobo seasoning
- 1/2 tsp cumin
- freshly cracked black pepper to taste
- 2 cups freshly grated cheddar cheese
Instructions
- Slice peppers lengthwise and remove stem, seeds, and membranes. Place in large baking dish in oven at 350 degrees while prepping other ingredients.
- Cook rice according to package directions and mix with sweet corn kernels, beans, seasonings, chicken stock, and tomato paste. Dice 1 jalapeno and mix with stuffing.
- Remove peppers from oven and stuff each pepper with a generous amount of stuffing. Top with cheese, and slice remaining jalapeno in rings to top. Place peppers back in the oven for about 25 minutes or until peppers are tender and cheese is melted. For an additional 5-10 minutes place peppers under broiler until the edges of peppers and cheese are slightly browned.
I love stuffed peppers and these look amazing! I wish my local farmer’s market had such a variety of peppers. Will have to keep an eye out for those purple peppers!