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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat Oven 400 degrees F. | 2. Slice tops off peppers and remove the seeds. | 3. Place peppers in large pot of boiling water, return to a boil, reduce heat and simmer 4 minutes. | 4. In med. | 5. skillet heat oil over med heat. | 6. Add black beans, corn, onion and spices. | 7. Saute 3 min. | 8. Add jalapenos saute until heated through Add cooked rice, (add more oil if mixture gets to dry) saute stirring 4 min. | 9. Stir in half of the pepper jack, stirring constantly, until just melted. | 10. Fill peppers with rice mixture, place peppers in casserole dish, sprinkle with remaining pepper jack. | 11. Bake uncovered 10 minutes at 400. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
yellow bell pepper	4			-	-	-	-
black bean	1	can	rinsed drained	991.8141	181.3769	62.8246	4.1301
corn	1	package	thawed frozen	-	-	-	-
onion	1		chopped	64.0	14.944	1.76	0.16
white rice	1	cup	cooked	675.25	147.9075	13.1905	1.2209999999999999
jalapeno	2		chopped	3.2625	0.7312	0.1024	0.0416
monterey jack pepper cheese	3/4	cup	shredded	-	-	-	-
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
cumin				-	-	-	-
chili powder				-	-	-	-
paprika				-	-	-	-
hot pepper sauce louisiana				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.