Wednesday, March 16, 2011

Texas style peppers

it's a really good vegetarian dish! We loved it!

1 can Diced Tomatoes, undrained
1 can kidney beans, rinsed and drained
1-1/2 cups cooked rice
1 package (10 ounces) frozen corn, thawed
1/4 cup chopped onion
1 teaspoon Worcestershire sauce
3/4 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon salt
4 medium green peppers

In a large bowl, combine the tomatoes, beans, rice, corn, onion, Worcestershire sauce, chili powder, pepper and salt. Remove and discard tops and seeds of green peppers. Fill each pepper with about 1 cup vegetable mixture. Place in a big pod and cook covered for about 40 minutes on a medium heat.

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