Mexican Bean Stuffed Peppers

Mexican Bean Stuffed Peppers – ethnic – Hope you will like this one also, it is one of the best ethnic. View the video also if available, and feel free to comments, share.

Vegeterian Tips: Reduce your refined sugar intake. I ve got as much of a sweet tooth as anybody, but I try to keep it under control by using such sugar replacers as maple syrup, stevia and agave whenever possible such as in coffee and tea and indulging in the refined stuff only occasionally.

Ingredients (use vegan versions):

• 6 medium green bell peppers
• 1 large Vidilia or other sweet onion, chopped coarsely
• olive oil
• 1 heaping Tablespoon cumi
• 2 cloves garlic, crushed
• 1 can kernal cor
• 2 16 oz cans pinto beans
• 1 can Rotel tomatoes, or similar
• 1 12 oz can V-8 juice
• salt and pepper, to taste
• 3 cups cooked white rice
• salsa

Directions:

Cut peppers open by slicing the tops off and seeding. Place upright in a
13 x 9-inch glass baking dish. Saute onion in olive oil until transparent.
Add garlic and saute. Add cumin, salt and pepper, drained corn, beans and
undrained Rotel tomatoes. Heat through over medium heat. Stuff peppers with bean mixture. Pour V-8 in bottom of dish and bake at 350 degrees F for 30 to
35 minutes, or until peppers are cooked. Serve on a bed of rice with
salsa.

Serves: 6

Preparation time: approx. 1 hour

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