Peppers stuffed with vegetables - vegetariana dish that comes to us from Mexico. In this recipe, we made use of chili peppers called poblano. But in the absence of this, you can take an ordinary bell pepper - turn out not less tasty.
The classic recipe for stuffed peppers Mexican - lean. But if you want to add to a dish of meat ingredients, you can use boiled chicken, roast beef or sausage.
Baked stuffed peppers get softand soft, due to a double heat treatment. A filling of vegetables, rice and cheese perfectly complements the taste of roasted vegetables. By the way, serve this dish can be garnished with greens and sour cream on top. Great flavor and unsurpassed taste of stuffed peppers will not leave you indifferent.
Ingredients for "Pepper stuffed with vegetables and cheese":
- half a cup of long-grain rice;
- 1 bouillon cube;
- a pinch of chili;
- salt - to taste;
- 1 small bunch of fresh coriander (can be parsley);
- 6 large bell peppers;
- 100 g of hard cheese;
- 1 tomato, or 3 tbsp. tablespoons ketchup;
- 100 grams of beans;
- 2 tbsp. tablespoons vegetable oil.
Recipe "Pepper stuffed with vegetables and cheese":
Boil the rice until cooked in water with the bouillon cube. While cooked cereal, finely chop the tomato and cilantro (parsley). Mix ready rice porridge, chopped fresh herbs and chili powder.
Peppers wash thoroughly, not cutting off tails and without clearing of seeds. Preheat oven to 170 gr.S. Brush with oil and pepper pan, the laid foil.
Send peppers in the oven for 20-30 minutes (depending on the size of pepper) baked until soft. After the heat treatment the skin is wrinkled and pepper is tender.
A little cool peppers, make a longitudinal incision, remove the seeds, salt obtained by "boat".
Carefully fill the peppers stuffed layers of rice, finely chopped tomatoes or ketchup, baked beans, grated cheese on a grater.
Again, send the peppers in a hot oven, increase the temperature to 180 oC and bake for another 10-15 minutes. Ready to Put the vegetables in the baking dish and serve.