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November 2018

Mexican Recipes

Preserving Recipes

Mango and Tamarind Chutney

Mango and Tamarind Chutney Recipe
1/2 c Dried tamarind pulp packed or 1/2 c Fresh lime juice strained 1/2 cup water 2 1/2 c Water...

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Mexican Stuffed Peppers Recipe

Mexican Stuffed Peppers recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mexican Stuffed Peppers recipe  PDF


4 lg Red or green sweet peppers
1 tb Olive oil
1 c Onion chopped
2 Celery stalks diced
1 ts Cumin
1 ts Chili powder
1 ts Basil
1/2 ts Oregano
2 c Brown rice cooked
1 1/2 c Red kidney beans cooked,
drained Cayenne to taste 1 1/2 c Tomatoes, canned with their
juice 1 cn Tomato paste (6 oz)
Wash the peppers and cut them in half lengthwise. Remove the seeds. Place the peppers, cut side facing down, on a rack above boiling water. Cover the pot and steam for about 10 minutes, or until the peppers are just beginning to get soft. To ensure even doneness, do not stack the peppers on top of each other keep them in a single layer. If you have a wok with a steaming rack, all the peppers can be steamed at the same time. If not, do them in two batches. Heat the olive oil in a large skillet. Ad the onions, celery, cumin, chili powder, basil and oregano. Saute until the onions are almost tender. Add the cooked rice and beans. Mi well then add the shoyu or tamari and the cayenne to taste. Mi again. Lightly oil a shallow 7 11 baking dish. Fill each pepper with the bean and rice mi ture and place the peppers side by side in the baking dish. Mi together the canned tomatoes and the tomato paste. If the tomatoes ar whole, chop them or break themup with a fork. pour the tomato mi ture over the stuffed peppers. Cover the baking dish with aluminum foil and bake at 350 deg for 30 minutes. Serve with a big green saslad and slices of ripe avocado. Variation: Use 2 cups of tomato sauce instead of the canned tomatoes mi ed with tomato paste. from the files of DEEANNE

Mexican Stuffed Peppers recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
249 people have voted
Last Reviewed on 2018-11-17



Saturday, Nov 17 2018 Download & Print Mexican Stuffed Peppers recipe  PDF   Mexican recipes RSS   Thumsb up

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2 md Acorn Squash 1 Apple, chopped 1/2 c Cranberries, fresh or Frozen, chopped 1 Orange, peeled and chopped 1/2 ts Ground Cinnamon 2 ts Honey or Equal Sweetener Cut the squash in half and remove the seeds. Combine the remaining ingredients, e cept the honey or sweetener. Fill the squash with the mi ture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes. ...

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