Number of Servings: 8-10
1/4 cup olive oil, plus additional for greasing
1 medium yellow onion, minced
2 cloves garlic, minced
8-10 multi-colored bell peppers, seeded and steamed or microwaved 4-6 minutes (Save tops and mince)
6 hot peppers, seeded and steamed or microwaved 4-6 minutes
Optional spices: turmeric or ground cumin, crushed red pepper
1 can corn, drained
1 can black beans, drained and rinsed
1 1/2 cup rice, measured uncooked and cooked according to package directions with vegetable or chicken bouillon
1 cup grated Monterey Jack cheese, plus additional for topping
1/4 cup chopped cilantro
Salt and pepper to taste
Optional sauce, 2 cups canned enchilada sauce
Preheat oven to 350ºF.
With olive oil, lightly grease shallow backing dishes, large enough to hold peppers upright in one layer.
In olive oil, saute onion, garlic and pepper tops about 10 minutes then season with desired spices.
In a large bowl, combine corn, beans, cooked rice and grated cheese.
Stuff peppers mounding slightly.
Arrange in one layer in prepared baking dish.
Top with additional grated cheese and enchilada sauce, if desired.
Bake until very hot and peppers are tender but not collapsed, 45-60 minutes.