These were gonna start off by being just some plain old cheese filled pasilla peppers, but since there was some brown rice that needed finishing up in the fridge, some fresh cilantro and a mini jar of pimentos in the closet, I could not resist!
I also added some cooked lentils to the rice to give the meal some more protein (besides the chicken that I cooked separately). I also added some cremini mushrooms for me, filled with a tomatillo salsa. Baked the whole thing in the oven at 375 for about 30 minutes. Just at the end, I added the Mexican blended shredded cheese and put back in the oven to melt.
YUMMY!
Thursday, January 24, 2013
Mexican Stuffed Peppers
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment