Cheesy Bacon Enchilada Rice Stuffed Bell Peppers Recipe
Cheesy Bacon Enchilada Rice
- 1 cup uncooked Arborio Blend™ with Jalapeno rice
- 1 tablespoon olive oil
- 1 small onion, diced
- 4 garlic cloves, minced
- 3 cups chicken broth
- 1 14.5 oz. can black beans
- 1 10 oz. can diced tomatoes
- 1 4 oz. can green chilies
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 14.5 oz. can corn
- 3/4 cup mild enchilada sauce
- 1 cup Mexican cheese blend
- 1/2 teaspoon oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 8-12 strips cooked bacon, crumbled
- 1-2 tablespoons lime juice (optional)
Mini Bell Peppers (optional)
- 60-80 sweet mini bell peppers*
- Olive oil
- Freshly cracked salt and pepper
Dip/Garnish for Mini Bell Peppers
- sour cream
- hot sauce
- lime Juice
- crumbled bacon (optional)
- In a large sauté pan, heat 1 tablespoon olive oil over medium high heat. Add onion and cook, stirring frequently until tender, 3-5 minutes. Add garlic and sauté 30 more seconds, then add rice, chicken broth, black beans, tomatoes, green chilies, salt and pepper. Bring to a boil then reduce heat to low, cover and simmer 20-25 minutes, or until rice is done, stirring occasionally.
- While the rice is cooking, prepare bell peppers by cutting off the stems and removing the seeds with a butter knife. Add peppers to a large bowl and drizzle with olive oil, just enough to lightly coat. Generously season with freshly cracked salt and pepper.
- When the rice is done, stir in corn and enchilada sauce and cook until heated through, 1-2 minutes. Stir in cheese and bacon until well combined. If you are NOT stuffing the peppers and eating the rice alone, taste and decide if you would like to add the additional seasoning. If you ARE stuffing the peppers, proceed to stir in the oregano, chili powder, cumin, smoked paprika and cayenne pepper (optional) because the heat/spice becomes much milder when baked.
- Place a baking rack on top of a baking sheet. Stuff peppers and line on top of the baking rack. Roast at 400 degrees F 18 – 23 minutes or until tender and peppers are beginning to darken in a few spots. Allow to cool before biting in – they are hot!
- Serve with sour cream mixed with freshly squeezed lime juice and hot sauce to taste. I also like to crumble in some more bacon.