Recipe for Mexican Stuffed Peppers
02-19-2015
Author: Blog Editor in Diet for a Tiny House
Easy & Delicious Mexican Stuffed Peppers for RV Cooking.
Peppers, corn and beans are staples of Southwestern cooking and a great combo for a quick RV dinner. I think it's pretty obvious that I love recipes with peppers!
The recipe for these Mexican stuffed peppers is crazy easy and very flavorful. It just requires a can opener, a spoon, a single pot for parboiling the peppers, a bowl to mix the stuffing, and a baking sheet covered with foil. Put this dish on the table in about 40 minutes, most of which is baking time.
My only warning is if you are going to use the poblano peppers, WEAR A FRESH PAIR OF LATEX GLOVES -- the disposable kind you use outside when dealing with RV hoses. I once cleaned the membranes out of the peppers by hand without protection and regretted it BIG TIME. Those white membranes are loaded with capsaicin (pronounced "cap-SAY-a-sin"), the chemical in chili peppers that makes them spicy. Exposure to capsaicin will cause your hands to feel like they are on fire.
And don’t touch your eyes! Toss the used gloves in the trash -- carefully. Once the peppers are parboiled you can handle them without gloves. Once they are cooked, poblano peppers have a very mild spicy taste and are worth the trouble!
Mexican Peppers Stuffed with Corn and Beans
Serves 4
Ingredients
Directions
Bring a big pot of water to boil while you slice the peppers in half lengthwise right through the stem, leaving the stem in place. Clean out the seeds and membranes and drop them into boiling water for 5 minutes to parboil. When finished, remove with tongs and set aside to drain.
In a big bowl, toss together corn, cheese and beans and spoon them into the peppers. Top with a dollop of butter and sprinkle generously with paprika. If you have extra cheese, throw it on top.
Arrange on foil-covered baking sheet. Bake for 20 minutes or so at 350-degrees until they are lightly browned on top.
While peppers are baking, chop green onions, pull out salsa from fridge and let it reach room temperature. Slice the avocados last and squeeze some lime juice and shake some salt on them.
Put peppers on a plate. Garnish with chopped green onions. Serve with optional add ons: salsa, sliced avocados, and sour cream.
Enjoy these Mexican stuffed peppers with your favorite drink!
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
Peppers, corn and beans are staples of Southwestern cooking and a great combo for a quick RV dinner. I think it's pretty obvious that I love recipes with peppers!
The recipe for these Mexican stuffed peppers is crazy easy and very flavorful. It just requires a can opener, a spoon, a single pot for parboiling the peppers, a bowl to mix the stuffing, and a baking sheet covered with foil. Put this dish on the table in about 40 minutes, most of which is baking time.
My only warning is if you are going to use the poblano peppers, WEAR A FRESH PAIR OF LATEX GLOVES -- the disposable kind you use outside when dealing with RV hoses. I once cleaned the membranes out of the peppers by hand without protection and regretted it BIG TIME. Those white membranes are loaded with capsaicin (pronounced "cap-SAY-a-sin"), the chemical in chili peppers that makes them spicy. Exposure to capsaicin will cause your hands to feel like they are on fire.
And don’t touch your eyes! Toss the used gloves in the trash -- carefully. Once the peppers are parboiled you can handle them without gloves. Once they are cooked, poblano peppers have a very mild spicy taste and are worth the trouble!
Mexican Peppers Stuffed with Corn and Beans
Serves 4
Ingredients
- 4 medium to large green or red bell peppers or poblano peppers
- 2 cups corn kernals
- 1 can beans (black, white or kidney), drained and rinsed
- 1 cup shredded Mexican blend cheese
- 1 tablespoon butter or margarine
- 3 chopped green onions
- paprika
- sour cream for topping (optional)
- salsa (optional)
- sliced avocados (optional) with juice of one lime and salt
- hot sauce
Directions
Bring a big pot of water to boil while you slice the peppers in half lengthwise right through the stem, leaving the stem in place. Clean out the seeds and membranes and drop them into boiling water for 5 minutes to parboil. When finished, remove with tongs and set aside to drain.
In a big bowl, toss together corn, cheese and beans and spoon them into the peppers. Top with a dollop of butter and sprinkle generously with paprika. If you have extra cheese, throw it on top.
Arrange on foil-covered baking sheet. Bake for 20 minutes or so at 350-degrees until they are lightly browned on top.
While peppers are baking, chop green onions, pull out salsa from fridge and let it reach room temperature. Slice the avocados last and squeeze some lime juice and shake some salt on them.
Put peppers on a plate. Garnish with chopped green onions. Serve with optional add ons: salsa, sliced avocados, and sour cream.
Enjoy these Mexican stuffed peppers with your favorite drink!
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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