Thursday, January 19, 2012

My Adventures in Stuffed Pepper Making

I absolutely love bell peppers. It's one of those foods I refused to eat when I was a child and then my father-in-law came along and made me try one and I was hooked. I cannot get enough of them. Peppers as a snack, on a salad, in stirfry or pasta, I love 'em. So why on Earth have I not made stuffed peppers before?

Hmmm, I'm not a terribly huge fan of ground beef so perhaps that is why but these stuffed peppers are different. They are Southwestern style stuffed peppers. I knew that would get my husband's attention. He loves anything spicy. And he loved these but one word of warning: they are filling! I could barely finish one pepper and my husband got down one and half.

Southwestern Stuffed Peppers
Recipe adapted from Kayln's Kitchen

  • 6 large bell peppers, any color (red, green, yellow, orange)
  • 1 lb. extra lean ground beef
  • 1/2 onion, chopped 
  • 1 can black beans, rinsed and drained
  • 1 can diced tomatoes (14.5 oz. can)
  • 1 can (4 oz.) diced green chiles
  • 1 tsp. chile powder 
  • 1 tsp. ground cumin
  • 2 cups cooked white rice 
  • 1 cup grated cheese
  • 1 cup salsa
Directions:
  • Preheat oven to 375 F.
  • In large frying pan, brown ground beef well and drain off fat.
  • Add onions to beef mixture and saute for  3-4 minutes, until well softened.
  • Add rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin.
  • Reduce heat to low and simmer 5-10 minutes or until most of the liquid has evaporated.
  • If you are lucky enough to have a helper, they can do this step while you make the filling but if not just let the beef mixture simmer while you cut and seed the peppers.
  • Cut off the tops of the peppers and carefully remove all the seeds. If you are having trouble with them staying upright, you can cut a very slim slice from the bottom of each pepper to even out the bottom.
  • When the beef mixture seems fairly dry, turn off heat and mix in cooked rice and cheese, and salsa. Place peppers in a dish small enough to hold them compactly and then stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled. Put the tops back on the peppers and then cover with foil.
  • Bake at 375 for 30 minutes. Remove foil, and bake 10-20 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.


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