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–+ servings
Smita

Veg Tex Mex Peppers

Easy and packed with colorful vegetables and cheese, these stuffed peppers are the perfect weeknight meal or a wonderful lunch for office/school. A complete meal in itself, these stuffed peppers can be made with several variations.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 Portions
Course: Appetizer, Main Course, Side Dish
Cuisine: Mexican Fusion
Ingredients Method

Ingredients
  

  • 3 Big Colored Ball Pepper
  • 1 Cup Cooked Couscous
  • ¼ Cup Sweet Corn
  • ¼ Cup Black Beans
  • ⅓ Cup Chopped Colored Peppers
  • ½ Cup Mexican blend shreded cheese mix
  • ¼ Cup Chopped Green Onion
  • 1 Tbsp Chopped Cilantro
  • 1 or 2 Pack or tbsp Taco Seasoning
  • 1 Tbsp Oil/Butter
  • 1 Tbsp Chopped Garlic

Method
 

  1. Preheat oven to 375 F.
  2. Take a pan .Heat it .
  3. Add oil to it.
  4. Add Chopped garlic and saute it on low/medium flame.
  5. Add corn and black beans to it .Stir it on low/medium flame.
  6. Add chopped peppers and taco seasoning to it .Mix it by stirring .
  7. Mix cooked couscous to it. Add chopped cilantro and chopped green onion to it .
  8. Saute it for another minute and remove it in a plate.
  9. Preheat the oven on 375 F.
  10. Cut the peppers in half and clean it nicely.
  11. Brush peppers with oil .
  12. Stuff the peppers properly with the prepared couscous vegetable mix .
  13. Top it with shredded Cheese .Drizzle some oil on the peppers.
  14. Take a baking pan .Add ¼ cup of warm water to it .
  15. Arrange the peppers tightly so that they do not fall.
  16. Cover the Pan with tin foil.
  17. Bake it for 45 minutes covered with tin foil.
  18. Remove foil after 45 minutes and broil it till the cheese starts melting and it looks light brown.
  19. Remove it and serve .
  20. Enjoy.
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