Not too little, not too much

Cheesy Stuffed Bell Peppers 10/23/2010

Filed under: Latin America,Main dish,Mexican,Vegetarian — Roxana GreenGirl {A little bit of everything} @ 19:50
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My plan was to make stuffed eggplants or stuffed carnival squash but, if there is one thing I’m good at that would be changing my mind in a heart beat. Since I had 6 bell peppers in the fridge, the first idea was to stuff them with rice and raisins, then with rice and other vegetables and other few combinations. In the end I remembered that I ate once at a Mexican restaurant peppers stuffed with beans. But I didn’t have Poblano peppers so why not use regular peppers instead? This is how a memory turned into a delicious and satisfying meal.

 

Ingredients

4 bell peppers

1  1/2 onion

1 1/2 tomato

few garlic cloves

1/2 to 1 cup shredded cheddar

2 eggs

corn oil

2/3 cup dried beans*

 

cook the dry beans with 1/2 onion, 1/2 tomato, thyme and 1 Jalapeño or Serrano pepper. when cooked remove the onion, tomato, pepper and thyme springs.

 

Directions

Turn on the broiler and roast the bell peppers until the skin get black and blistered. Meanwhile heat some oil and cook the onion and garlic for few minutes or until soft.

 

Add the tomatoes and cook few more minutes.

 

 

Remove from the heat and add the beans. Season to taste and mash almost half of them.

 

 

Back to the peppers. Remove the skin and seeds.

 

and fill them with the beans mixture.

 

 

Break the eggs and beat them lightly with a pinch of salt and pepper and mix with the cheese. Pour over the peppers.

 

Bake at 350F for about 30 minutes until the egg is set and cheese melts.

 

 

Serve hot

 

 

 
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