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Easy Stuffed Peppers
Easy Stuffed Peppers

Easy Stuffed Peppers

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烹饪
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份量
4 人份
作者：a Couple Cooks 来源：Acouplecooks 原始食谱 报告问题

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Ingredients

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  • 6 bell peppers of any color
  • 1.5 cups millet (or rice)
  • 15 -ounce can red or pinto beans (or 1 1/2 cups cooked)
  • 0.5 cup frozen or fresh corn
  • 1.5 cups salsa
  • 1 cup shredded cheese (Mexican blend or Monterrey jack)
  • 1.5 teaspoons cumin
  • 1.25 teaspoons kosher salt
  • 2 pinches chipotle powder
  • 0.25 cup fresh cilantro, chopped

Steps

  1. Preheat oven to 450°F.
  2. Wash the peppers and cut them in half lengthwise; remove the seeds. Place on a foil or parchment paper-lined baking sheet (or spray with cooking oil) and bake for about 30 minutes, until tender. (Smaller, thinner peppers may not take as long.)
  3. While the peppers are roasting, prepare the millet: pour the millet into a dry pan. Toast for about 2 to 3 minutes over medium heat, stirring frequently. Pour in 3 cups water and add a few pinches kosher salt. Bring to a boil, then reduce the heat to very low. Cover the pot and simmer for about 17 minutes, until the water has been completely absorbed.
  4. Drain and rinse the beans. When the millet is done, fluff with a fork in the pan. Then add the beans, corn, salsa, shredded cheese, cumin, kosher salt, and chipotle powder. Stir to combine. Taste, and add additional salsa, cheese, or spices as necessary. Turn the heat to low and reheat the filling for a few minutes, stirring.
  5. When the peppers are done, remove them from the oven and drain them of excess liquid. Then fill each pepper with the warm filling. Garnish with chopped cilantro.
  6. If desired, top the peppers with additional cheese and broil them until the cheese melts. You also can place the peppers in the oven to warm for a few minutes prior to serving. (If you want to warm for a longer period of time prior to serving, cover the peppers with foil and turn down the heat to 200°F so that the filling does not dry out.)