Now, if you told me 15 years ago that I'd be eating, much less COOKING, stuffed green peppers, I would have laughed. Growing up I hated green pepppers, but in my adulthood have grown to like them... along with alot of other foods I hated as a kid. This is a pretty easy recipe to make and is not only very healthy, but super economical! Enjoy!
Ingredients:
-3-4 Green Peppers (depending on how many you want to serve. Figure 1 pepper per person.)
-1 cup cooked brown rice (you can substitute other faster cooking grains if you want--such as quinoa or a minute rice-but keep in mind minute rice isn't as healthy as the stuff that takes longer to cook :))
-2 large tomatoes (if fresh tomatoes are in season. Otherwise use one large can of diced tomatoes)
-1 medium onion
-1/2 cup corn
-2 cups cooked black beans (or 1 can. Make sure if you use canned beans, to rinse them very well first to get the oils off.)
-1 cup shredded "yellow" cheese (feel free to pick the cheese you like best.)
-2 teaspoons oregano
-2 tablespoons Worcester sauce
Cut up tomatoes, onion. Combine with corn and black beans in a bowl. (Suggestion: if you get to this point and it looks like you have ALOT more filling than you need, set aside some of the filling and make it into salsa by adding a bit of fresh cilantro, lime juice (approximately 2 teaspoons), and 1 teaspoon cumin.) Add cooked grain (rice, etc.) Add oregano and Worcester sauce. Add 1/2 cup of the cheese. Mix together and set aside. Cut green peppers in half and scrape out inner skins and seeds. Fill green peppers with mixture and top each pepper with the remaining cheese.
Put peppers into crock pot and cook on low for 6-8 hours or high for 3-4 hours. (**Note, you can also do this in the oven. If you do, it is important that you "flash" cook the peppers before you fill them. Bring a pot of water to boil and put the halves of green peppers in the boiling water for 2-3 minutes. Then fill them and put them in oven safe cooking dish. Cook at 350 degrees for 20 min.)
Add salt and pepper on top to taste.
