Stuffed Peppers Mexicali



With Black Beans Rice and Cotija Cheese

This stuffed pepper dish offers a unique twist on the usual
rote ingredients of the stuffed pepper.  The
incorporation of Cotija cheese, along with rice, beans and the perfect blend of
spices, all nestled in roasted red peppers is a fiesta for your palette!

Kathy Greco Vice President and Editor in Chief of The Chocolate Goddess, Gourmet Goddess and Goddess on the Go, has been hiding her secret Goddess on the Go cooking talents.  A busy mother of two, college tutor and my right-hand goddess, she has learned to master the art of a quick and delicious meal. She has graciously shared her much loved Stuffed Peppers Mexicali, an incredible flavor sensation!

The filling of rice, beans and seasonings  are combined with just the right
amount of Cotija cheese elevating this recipe to a spectacular quick dinner.  The crumbly and delicious Cotija cheese made from cow’s milk, does not dominate the dish but cleverly compels you to enjoy every morsel. A side of sliced avocado is the perfect accompaniment to a delicious and healthy meal.

Happy Cooking!

And Remember

Always Stay in Touch with Your Inner Goddess

STUFFED PEPPERS MEXICALI INGREDIENTS

Olive Oil for sauteing and coating peppers

1 Onion minced

4-5 cloves Garlic minced

2 16 oz cans Black Beans including liquid

1 1/2 teaspoon Oregano

1/2 Paprika

1/2 teaspoon Black Pepper

1/4 teaspoon Cayenne Pepper (optional)

1 packet Goya Sazon seasoning

1/4 White Wine

2 Bell Peppers

2 cups cooked Rice

1 cup Cotija Cheese grated

Sliced Avocado for serving

Hot Sauce for serving

Serves 4

STUFFED PEPPERS MEXICALI INSTRUCTIONS

Preheat oven to 400 degrees.

Saute onions in skillet until onions are translucent.

Add garlic and saute briefly.

Add black beans including liquid.

Add oregano, paprika, black pepper, cayenne pepper, Goya seasoning and white wine and let simmer 5-7 minutes, then let cool in pan.

While beans are cooling, cut bell peppers in half, rinse, and clean out seeds.

Coat the inside of peppers lightly with olive oil and bake on a grate over a sheet pan for 20 minutes.

Remove peppers from oven.

As peppers bake, mix sautéed beans, prepared rice and 3/4 cup of the Cotija cheese.

Divide bean, rice, and Cotija mixture evenly into the four pepper halves.

Return to oven for an additional 10-15 minutes, until filling is warm.

Top with remaining Cotija cheese.

Serve with avocado and hot sauce