Stuffed Bell Peppers with Green Chiles and Cilantro

These vibrant stuffed bell peppers are a delightful fusion of traditional flavors and creative touches. Filled with a savory mixture of green chiles, tomatoes, and spices, they offer a satisfying balance of textures and tastes. The addition of fresh cilantro and jalapeños gives a fresh kick, making this dish both comforting and exciting. Perfect for a family dinner or a gathering, these stuffed peppers are vegetarian-friendly and packed with flavor.

Ingredients:

• 4 large bell peppers, halved and seeds removed
• 1 can (15 oz) diced tomatoes
• 1 can (4 oz) diced green chiles
• 1 cup cooked rice (or quinoa for a healthier option)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 tablespoon fresh cilantro, chopped
• 1-2 jalapeños, chopped (adjust to taste)
• 1 cup tomato juice
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sautéing until translucent.
3. Stir in diced tomatoes, green chiles, cumin, oregano, jalapeños, and cooked rice. Cook for about 5-7 minutes until heated through. Season with salt and pepper.
4. Remove from heat and mix in fresh cilantro.
5. Place the halved bell peppers in a baking dish, cut side up. Fill each pepper with the rice mixture.
6. Pour tomato juice around the stuffed peppers in the baking dish.
7. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the peppers are tender.
8. Let cool for a few minutes before serving. Garnish with additional cilantro if desired.