Sunday, September 13, 2009

Gluten-Free Main Dish for September 7

We liked this recipe; however, Paige add a bit of taco seasoning to it to give it a bit of a quick.  I think next time I need to add some of our homemade salsa.

6 Bell Peppers - cut off bottoms, seeds & membranes removed
2 cups brown rice, uncooked
1 15 oz. can tomato sauce
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can black beans, rinsed and drained
1 can diced green chiles
1-2 T. Chiptles en adobo sauce
1/4+ c. chopped cilantro
Montery Jack cheese for topping

Cook the brown rice in a rice cooker or on the stove.  Saute the onion over med. heat until translucent. Add tomato sauce, green chiles, adobo sauce, kidney beans, and black beans and simmer for 15-20 minutes. Add the brown rice and cilantro and combine. Stuff the peppers with the rice filling and top with cheese. 

Cover with aluminum foil and cook at 350 degrees for 45 minutes. Remove the foil and cook an additional 10-15 minutes or until tops are slightly brown and peppers are tender.

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