Recipe: Stuffed Anaheim Pepper with Mexican Rice and Beans Jack Cheese and Guacamole
Summary: I served the peppers topped with homemade guacamole and they turned out amazing.
Ingredients
- 4 Anaheim peppers
- Mexican Rice and Beans (click here for the recipe)
- Jack cheese, shredded
- Guacamole (click here for the recipe)
- Mexican Tomato Rice and Beans
- 1 cup of white rice
- 2 cups of water
- 1 15 oz can of diced tomatoes
- 1-2 tsp olive oil
- 5-6 cloves of garlic, chopped
- 1 jalapeno, seeded and chopped finely
- 1 15 oz can of black beans, drained and rinsed
- 2 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp oregano
- Sea salt and freshly cracked pepper, to taste
- 1/4 cup of fresh cilantro, chopped finely
- Guacamole
- 4 ripe (soft but not mushy to the touch) avocados
- 1/4 sweet yellow onion, diced (you can use red instead if desired)
- 3 cherry tomatoes, diced
- 1 small handful of chopped cilantro
- 1 clove of garlic, minced
- 1 jalapeno, diced finely (if you want it spicy)
- Sea salt to taste
- 1-2 limes juiced to taste
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 4
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