Congratulations to Jacob and all our finalists including Erin Williams (Administration), Casey Faulkner (Vascular Lab), Rhonda Cornett (Radiation Oncology) and LaShae Clonts (Materials Management)!
Jacob’s winning recipe for Black Bean and Rice Stuffed Peppers:…
1 Microwaveable bag of multi-grain rice
1 Can of rinsed black beans
1 Can of basil, garlic and oregano tomatoes
4 Bell peppers (yellow, orange or red)
Bellavitano wine-soaked cheese
Preheat oven to 350 degrees. Bring a large pot of water to a rolling boil. Cut a hole in the top of the pepper and scrape out the insides and seeds. Carefully drop the peppers in the boiling water and boil for about 8 minutes. Combine rice and tomatoes in a large bowl, and add black beans to taste. Remove cooked peppers from the water and place in a baking dish. Alternate a layer of rice mixture with cheese, ending with cheese on top. You can grate the cheese or use slices. Place stuffed peppers in the oven for about 10 minutes, or until the cheese is melted and the stuffing is warm.