Saturday, February 18, 2012

Diva In The Kitchen: Fiesta Lime Rice Stuffed Peppers

Hello, dahlings!

This Stuffed Peppers meal has been one of our favorites since becoming pescatarian.  It has a lot of flavor and is very filling.  You can change it in many ways, which makes this recipe even more exciting to me.



For the Rice:

I started with the Fiesta Lime Rice recipe from Skinnytaste.  I tweaked it a little based on my time constraints and tastes, so I am going to type it here as I made it.

  • 2 bags of Minute Brown Rice, cooked (or 2 cups of uncooked rice, cooked)
  • 1 can black beans, drained
  • 1 can diced tomatoes, drained (you can also do fresh tomatoes here instead.)
  • 4 green onions, chopped
  • A bunch of cilantro, chopped
  • 2 limes
  • Fiesta Lime Mrs. Dash seasoning
  • Salt and Pepper
  • Philadelphia Cooking Creme in Santa Fe Blend
  • Shredded Mozzarella
Directions:

Combine rice, beans, tomatoes, green onions, and cilantro.  Mix well.  Add the juice of the 2 limes and some lime zest if you prefer.  Add about half of the container of Cooking Creme.  Use Mrs. Dash, salt, and pepper to taste.  I probably used at least a tablespoon of the Mrs. Dash.

Add a couple handfuls of the shredded mozzarella and mix well.  Set aside.

UPDATE:
I made them again today (3/1/2012).  To the above rice mixture I also added:  half of an 11 ounce jar of jalapenos (like what you would put on nachos), a 4 ounce can of green chiles, Sharp Cheddar and Monterrey jack cheese instead of mozzarella,  and the zest and juice of the 2 limes.


I also ended up boiling the pepper tops that I cut off (see below), chopped those tops into small pieces, and added those to the rice mixture.  The jalapenos give this a nice heat.  Plus, I love the sharp cheddar flavor!

For the Peppers:

  • 6 bell peppers
Directions:


Boil water in a deep pot.  Make sure water will cover peppers.  Cut the tops off of the peppers and scoop out the seeds. 

When the water is boiling, turn it down just a bit.  Place pepper in boiling water for 3 minutes.  I put mine in open side up so the water would keep the pepper down.  If you have a big deep pot, do more than one pepper at a time.  My pot was small, so I had to do them individually.   After the 3 minutes, set them on a paper towel or clean kitchen towel, open side down, to drain.

Place peppers in a pan or cookie sheet, fill with rice mixture, and top with mozzarella.  Bake at 350 for 20 to 30 minutes.  You will know they are done when the cheese is melted and bubbly and the skin of the peppers is a bit wrinkly.








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