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carefully cut and remove the cap from green peppers. remove seeds and veins. save cap
parboil (5 min) the green peppers (including lids) and then quickly chill in ice water
cook 2 cups of white rice in rice cooker.
sauté chopped onions and garlic
add corn, beans, olives, chipotle, taco seasoning cook on low for 15 minutes
add cilantro and tomatoes, mix thoroughly
add all the stuffing (pack it in!) into the green peppers. top with cheese and put the lids back on
prep egg--heat to 300F dome temperature
put stuffed peppers into cast iron skillet. cook 30 minutes at 300-325F on egg.
Number of Servings: 4
Time to Prepare: