Stuffed Peppers

A98795_0801_turkeyhash_l

Ingredients in this Recipe

1 1/2 cups water
1 1/2 teaspoons coarse salt
1 carrot, peeled and cut into 1/4 inch dice
1 cup canned black beans, rinsed and drained
1 cup corn kernels, fresh or frozen
1 large leek, white and light green parts only
1 medium poblano pepper, seeded and cut into 1/4 inch dice
1 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
3/4 cup grated Monterey Jack cheese (3 ounces)
3/4 cup uncooked long grain rice
4 ounces button mushrooms, stemmed and cut into 1/4 inch dice
6 medium assorted bell peppers (3 pounds)
One 14 1/2 ounce can low sodium chicken stock, skimmed of fat

Recipe Preparation

See Full Recipe at Martha Stewart

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