A vegetarian recipe for peppers stuffed with rice, cheese and topped with your favorite hot sauce. This is a hearty recipe with just the right about of spice.
Category
Appetizer
Prep Time
10 minutes
Cook Time
1
Ingredients
1 Tbsp olive oil
1 medium yellow onion, chopped
2 jalapeño peppers, chopped
4 cloves garlic, chopped
3/4 cups long grain rice
12 oz can of fire roasted tomatoes
1.5 cups vegetable broth
1/2 cup corn
1/2 cup peas
1 Tbsp cajun seasoning
1/2 tsp cumin
Salt and pepper to taste
1-2 Tbsp Elijah's Xtreme Regret Sauce
1 cup shredded cheese
4 bell peppers
Ingredients for Spicy Rice
Ingredients for Stuffed Peppers:
Directions
Heat a large pan to medium heat and add olive oil. Add onion and jalapenos and cook for 5 minutes. Add garlic and cook 1 more minute.
Add the rice and cook for a couple minutes, stirring occasionally. You want the rice to be lightly browned.
Add the fire roasted tomatoes and vegetable broth, stir. Add corn, peas, cajun seasoning, cayenne, cumin, salt, pepper, and Elijah’s Xtreme Regret Sauce. Stir and bring to a boil.
Reduce heat and simmer for about 20 minutes.
While rice is cooking, bring a large pot of water to a boil.
Slice the tops off the bell peppers and remove the insides. Boil the for 5 minutes to lightly soften.
Preheat oven to 350F.
Mix rice and shredded cheese together and stuff each pepper full.
Bake for 30-40 minutes.
Remove from heat and top with more hot sauce, and toppings of choice.