Stuffed Sweet Peppers with Loma Linda Rice for Cinco de Mayo (serves 2-4)

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With or without Margarita’s, this dish is something to celebrate! Hot and spicy, sweet with a bit of crunch, these peppers may look complicated but they come together surprisingly quickly and will cook while you do something else. Even the rice cooks in under 15 minutes! Meanwhile, the peppers fill the house with the aroma of great things to come.  And a bit of guacamole is always welcome too!  ~  Glyn and Will

Stuffed Sweet Peppers with Loma Linda Rice for Cinco de Mayo

6 long sweet peppers
1 medium russet potato
½ c sweet yellow corn
1 shallot
1 clove garlic
1 can diced green chilis
1 can diced tomatoes
1 can black beans, drained
2 tbsp. vegetable oil
¼ tsp each ground cumin, cinnamon, oregano and chipotle
Salt and crushed red pepper
Loma Linda Rice (below)

Carefully cut a slit down the side of each pepper from the stem to ½” from the bottom. Reach in and using your fingers, remove the seeds and membranes.

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Heat the oil to medium and sauté the potatoes, shallots and garlic along with the spices. When the potatoes are brown and crisped, remove with a slotted spoon and place into a mixing bowl.

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Combine with corn and 1 tbsp. of the green chilis. Let rest while you make the sauce.

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In a blender, combine the tomatoes, remaining chilis and the drained beans. Puree. Season to taste with additional an additional ¼ tsp. each of the cumin, cinnamon, oregano and chipotle. Add salt and pepper to taste. THIS WILL MAKE ABOUT TWICE AS MUCH SAUCE AS YOU THINK YOU NEED.  Don’t worry.  It will cook down to a lovely refried bean texture and will be further flavored by the peppers as they cook.

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Spread the sauce in the bottom of a casserole dish. Gently stuff each of the peppers with the corn and tomato mixture, and arrange on top of the sauce.

Cover and bake at 325 for one hour.

Serve with Loma Linda Rice (below). Garnish with toasted pumpkin seeds.

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Loma Linda Rice
1 c. white rice
2 c. water
1 pkg. Goya Sazon
2 tbsp. raisins
2 tbsp. toasted pumpkin seeds
2 tbsp. finely chopped sweet pepper
2 tbsp. chopped green onion
1 small, fresh jalapeno, finely diced (optional)

Combine all ingredients and cook in a rice cooker. OR combine all ingredients in a sauce pan, bring to a boil, cover, reduce heat to a bare simmer and cook for 20 minutes.

This entry was posted by Glyn Ruppe-Melnyk.

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