Peppy Mexi Louisiana-y Peppers
When my dad was my age, one of his favorite dishes was stuffed peppers. My late grandmother’s recipe used beef and cheese. I am allergic to both, so I created an allergy-safe, healthier makeover with a twist. I love the colors, seasonings, and pizzazz of Mexico and Louisiana, so I used both to create a fun, healthy, colorful meal.
  1. 1. Preheat oven to 350 degrees 2. De-stem and de-seed yellow and red stuffing peppers, cut into halves, place in a pot of boiling salted water, cook uncovered, for 5 minutes 3. Remove, and invert pepper halves onto paper towels to drain completely. Chop onions, and de-seed and chop the yellow and green filling peppers. 4. Sauté onion and chopped yellow and green filling peppers in olive oil. Add rice and stir until well coated. 5. Add cumin, garlic powder, red chili flakes, salt, pepper and broth. Stir and bring to a boil. Add drained tomatoes and stir. 6. Cover, reduce heat to low and simmer for 25-30 minutes, or until rice is tender and the liquid is absorbed. 7. Salt and pepper the insides of the yellow and red filling peppers. Fill yellow and red peppers with rice mixture. 8. Place into a greased baking dish. Bake, covered for 30 minutes. 9. OPTIONAL: add non-dairy cheese to the tops of the peppers for the last 5 minutes. 10. Garnish with green onions and sliced jalapenos (optional).