Tuesday, August 26, 2008

stuffed peppers

1/2 package Soyrizo
1 can black beans
1/3 cup queso fresco
1 jalapeno
4 medium peppers (red or yellow are best)
1/4 cup chopped cilantro
1 Tb taco seasoning

Combine all the ingredients in a bowl and mix, like so:

Slice the top off the peppers and remove the seeds and white flesh. Stuff that pepper!

Replace the tops of the peppers and arrange them on a baking tray so that they are standing up in the oven. We made a little basket out of aluminum foil to keep them from falling over.

Cook at 350 degrees for about 30 minutes. The filling should be hot and the peppers al dente.

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