MEXICAN BEAN STUFFED PEPPERS

Happy Wednesday folks!

I hope everyone made it over the hump..I barely did. LOL! Travel yesterday was no joke!  In any event I survived and finally made it to Nashville early this morning..gotta love travel delays! Also, here is the direct link to yesterday's Thrifty and Green article where you can check out Part I of my interview with Robert Craymer of rcgreen furniture in Los Angeles!

http://www.thriftyandgreen.com/content/green-path-interview-robert-craymer-part-i

Anyway, I found a nice mid-week meal from vegweb if you're in the mood to spice things up and go a little fancy. 

MEXICAN BEAN STUFFED PEPPERS

INGREDIENTS (use vegan versions):
6 medium green bell peppers

1 large sweet onion, chopped coarsely

olive oil, as needed

2 cloves garlic, crushed

1 heaping tablespoon cumin

salt and pepper, to taste

1 (14 1/2 ounce) can corn, drained

2 (16 ounce) cans pinto beans, drained

1 (10 1/2 ounce) can tomatoes and chile peppers (I use Rotel), undrained

1 (12 ounce) tomato juice

3 cups cooked white rice

salsa, to serve

DIRECTIONS:
Preheat oven to 350 degrees F. Cut peppers open by slicing the tops off and seeding. Place upright in a 13 x 9" glass baking dish. Saute onion in olive oil until transparent.

Add garlic and saute. Add cumin, salt and pepper, corn, beans and undrained tomatoes. Heat through over medium heat.

Stuff peppers with bean mixture. Pour tomato juice in bottom of dish and bake for 30 to 35 minutes, or until peppers are cooked. Serve on a bed of rice with salsa.
Serves: 6, Preparation time: approx. 1 hour

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