Wednesday, February 2, 2011

Chez Carey! (or Casa de Carey for today...) Fiesta Stuffed Peppers with guacamole.

As always, this recipe is just a concept. Sometimes I add corn, onions and brown rice into the mixture or fill hallowed out zucchinis instead of peppers. Be creative...Like most of my concepts, this one is pretty hard to mess up.

For the peppers:
Mix up a can of black beans, some cilantro, a few tablespoons of salsa, and a diced shallot.
Scoop the bean mixture into peppers that have been cut in half, membranes and seeds removed, I used red and green bell peppers and jalapenos.
Put some olive oil in a baking pan.
Bake at 350 for 30 minutes.
Top with some shredded cheddar.
Bake for another 10-15 or until the cheese is bubbly and golden.

For the Guacamole:
Mash up 2 very ripe avocados with some lime juice, diced jalapeno, diced grape tomatoes, chopped cilantro and a shallot. Add a little salt and pepper to taste.


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