My local CSA box this week included a
multitude of green bell peppers. After using as many as possible in salads, as
scoops for dips, in rice pilaf, etc., I came up with a fabulous recipe for a Stuffed Bell Pepper SW Style. It’s
always satisfying to make a recipe using what you have in abundance. And as
always, feel free to “mess” with it and make changes which use alternate
choices for things you have, use, or your family particularly enjoys. To amp up the protein, use cooked quinoa instead of rice...gives it a special nutty flavor plus more protein!
Stuffed
Bell Pepper SW Style
6 medium bell peppers (red or green)
1 ½ lbs ground beef
2 c. cooked rice (brown or white)
1 c. diced onion
¼ c. diced bell pepper
¼ c. diced celery
2T.olive oil
1 t. cumin
2 t. menudo mix spices
1 ½ cup corn (frozen or
drained from a can or fresh from the cob)
1 T. Cholula sauce
2 cups shredded jack, cheddar or pepper jack cheese
Salt & pepper to taste
2 c. red or green chili salsa
1 c. grated jack, cheddar or pepper jack cheese.
Put 1 T olive oil in a large Dutch
Oven and heat over medium high heat. Brown ground beef until no longer pink.
Add onions, diced bell pepper, diced celery and cook until softened. Add rice,
cumin, menudo mix (or use oregano, onion flakes, garlic, pepper flakes mixture),
corn, Cholula sauce and heat through.
Add 2 c. cheese , turn off the burner, and stir mixture together. Add
salt and pepper to taste.
Split 6 bell peppers in half
lengthwise, removing the seeds, stem and ribs. Use 1 T. olive oil to grease
13x9 inch pan. Lay halved bell peppers in pan, cut side up. Using a spoon,
scoop ground beef mixture into each shell, filling as much as possible. Spoon a
large spoonful of salsa over the top of each filled pepper, and sprinkle cheese
over each one.
Cover with foil and bake in a 375
degree oven for 1 hour. Remove foil,
broil top to brown if desired. Serve with a nice salad and some garlic parmesan
bread for a complete and delicious meal.
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