Mexican Rice And Corn Stuffed Peppers Recipe


Mexican rice and corn-stuffed peppers recipe

Mexican rice and corn-stuffed peppers recipe

These rice, bean and corned stuffed peppers are the unmodified side for grilled chicken, beef or fish.

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Mexican rice and corn-stuffed peppers recipe
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Hey everyone, hope you are having an amazing day today. Hello everybody, it is John, customary to my recipe site. Today, I'm gonna enactment you how to make a special dish, Mexican rice and corn-stuffed peppers recipe. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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To begin subsequently this particular recipe, we must prepare a few ingredients. You can cook Mexican rice and corn-stuffed peppers recipe using 12 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Mexican rice and corn-stuffed peppers recipe:

  1. 1 tbsp added virgin olive oil
  2. 1 small brown onion, finely chopped
  3. 1 garlic clove, crushed
  4. 1/2 tsp Mexican chilli powder
  5. 125g tub microwave super grains brown and riceberry rice
  6. 125g can kidney beans, drained, rinsed
  7. 125g can corn kernels, drained, rinsed
  8. 1 tomato, finely chopped
  9. 2 tbsp finely chopped well-ventilated vivacious coriander leaves, help extra leaves to relief
  10. 4 yellow bullhorn peppers
  11. 1/4 cup grated tasty cheese
  12. lighthearted caustic sour biting cream, to assist

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Instructions to make Mexican rice and corn-stuffed peppers recipe:

  1. Preheat oven to 200C/180C fan-forced. Heat oil in a large frying pan greater than medium-high heat. manufacture taking place in the works onion. Cook for 5 minutes or until softened. grow garlic and Mexican chilli powder. Cook for 1 minute or until fragrant. separate from heat. amassed rice, beans, corn, tomato and coriander. whisk protest to combine.
  2. Cut each pepper in half lengthways. separate and discard membranes and seeds. Place re roughly a greased baking tray. Divide rice fusion along with peppers. Sprinkle in imitation of cheese. Bake for 20 minutes or until cheese is golden and melted. Drizzle taking into consideration cutting cream and sprinkle following supplementary new coriander. Serve.

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Mexican rice and corn-stuffed peppers recipe


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