This is yet another way to stuff peppers that takes advantage of how pintos break down into creamy yumminess when cooked twice. Use any color of pepper you want, just choose ones that can stand up on their own.
Peppers Stuffed with Pintos and Corn
- 4 whole peppers tops sliced off and cleaned out
- 1 cup white rice
- 1 cup grilled corn kernels
- 2 jalapenos diced fine
- 3 green onions chopped fine, white separated from green
- 2 cups cooked pinto beans
- 16-24 grape tomatoes quartered
- 2 cups chicken stock
- 3 tbsp chopped cilantro
- 1/2 tsp turmeric
In a large oven safe saute pan melt 2 tbsp butter over medium low heat. Add white part of onion and jalapenos and saute until softened. Add rice and stir to coat. Add corn, turmeric, 1 tbsp cilantro, beans and stock. Bring to a boil then place in an oven at 350 degrees and cook until all liquid is absorbed and rice is fluffy, stirring every so often, about 30 minutes. Lightly coat peppers in olive oil. Remove for oven, stir in green parts of onion, tomatoes and remaining cilantro. Season with salt and pepper and spoon filling into peppers. Place tops on top and bake until peppers are browned on a baking sheet, about 20 minutes. Top with sliced cheese if desired and bake until it melts or serve without.