Stuffed Peppers
Stuffed peppers with cheesy Mexican wild rice and black beans
Servings: 4
Equipment
- Instant Pot
Ingredients
- 2-3 Multi Color Bell Peppers seeded and cut in half
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Ground Cumin
- 12 oz Red Enchilada Sauce
- 1 cup Mexican Blend Cheese
- 2 Serrano Sliced
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
Rice and Beans Filling
- 2 tbsp Olive Oil
- ½ cup Chopped Yellow Onions
- ½ cup Chopped Green Peppers
- ½ cup Chopped Tomatoes
- 1 Serrano finely chopped
- 2 Big Garlic Cloves Sliced
- ½ cup Uncooked Wild Rice or brown rice
- ½ cup Uncooked/dry Black Beans
- 1 tsp Salt
- 2 tbsp Taco Seasoning
- 1¾ cup Vegetable Broth or water, 2 cups of musshy filling, 1¾ cup for less musshy filling
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
- ⅓ cup Velveeta Cheese
Roasted Serrano & cilantro crema (Jalapeno ranch can be used if prefer not making from scratch)
- ¼ cup Greek Yogurt
- ¼ cup Sour Cream
- ¼ cup Chopped Cilantro
- ¼ cup Chopped Scallions
- 1 Roasted Serrano Peppers half for less heat
- ½ tsp Salt
- ¼ tsp Black Pepper Powder
- 1 tbsp Lime Juice
Pico de Gallo with Roasted Serrano (salsa can be used if prefer not making from scratch)
- ¾ cup Finely Chopped Cherry Tomatoes highly preferred cherry tomatoes
- ½ cup Finely Chopped Sweet Onions
- ¼ cup Chopped Cilantro
- 1 Finely chopped Roasted Serrano half for less heat
- ½ tsp Salt
- ½ tsp Ground Cumin
- 1 tbsp Lime Juice
Instructions
- Oil 2 serrano peppers and roast them on 400°F for 20 minutes. Keep them aside once roasted.
Pico de Gallo with roasted serrano
- Mix all pico de gallo ingredients in a bowl. Mix well and keep it in the fridge.
Roasted Serrano & cilantro crema
- Blend roasted serrano & cilantro crema ingredients in a blender or a food processor and keep it in the fridge.
Make Wild rice and black beans filling in Instant Pot
- Mix ½ cup uncooked wild rice and ½ cup dry black beans. Wash them and keep it aside.
- Put IP on saute mode and heat 2 tbsp of oil.
- Saute ½ cup of chopped onions, 2 big garlic cloves (sliced) and 1 serrano pepper (sliced). Saute until the onions are translucent.
- Once onions are translucent, add ½ cup of chopped green peppers to the pot and saute for 3-4 minutes.
- Add ½ cup of chopped tomatoes to the pot and saute for 3-4 minutes.
- Add uncooked wild rice and black bean mix, taco seasoning, salt and vegetable broth or water.
- Bring the liquid to boil while keeping IP on saute mode.
- Once it starts boiling, cancel the saute mode and close the lid. Secure the valve.
- Put IP on high pressure and cook it for 35 minutes. Once done cooking, turn the IP off and let the pressure release naturally for 10-15 minutes.
- After 5 minutes, very carefully release pressure manually. Once the security valve is released, open the lid and mix the rice-beans filling well.
- Add chopped cilantro, chopped scallions and velveeta cheese to the pot and mix well until the cheese it melted.
- Let the filling cool down for sometime so it not too runny. While waiting for filling to cool down, prepare peppers.
Prepare Peppers
- Preheat oven on 350°F
- Cut 2-3 multi color peppers in half and remove the seeds.
- Coat each half with decent amount of oil, salt and pepper.
- Place parchment paper on baking tray, place the pepper haves, cut side down on the baking tray and bake it for 15 minutes.
- Take the peppers are out after 15 minutes, fill them up with the rice and beans mix.
- Place them on the baking tray, the filling side up.
- Pour decent amount of enchilada sauce on top of each half and sprinkle decent amount of Mexican blend shredded cheese. Cover the tray with aluminum foil.
- Bake it for another 20 minutes.
- Once baked, take them out of the oven and serve them hot with roasted serrano and cilantro crema as well as Pico de Gallo!
