Monday, July 28, 2014

Santa Fe Stuffed Peppers




The other day we ran into a nearby grocery store for a "couple" of items. Specifically for lunches and milk. An overflowing hand-held basket and 3 arms later, we have bought half the store. Just kidding, kinda.

Any time we are in a grocery store, we love looking at the produce prices to see what's on sale and a good deal. We came across a deal too good to pass on green peppers so instead of buying 2 like I would have, hubby wanted to buy 6. I knew we used green peppers for fajitas and omelets, but what else can I make with them?

And then I thought of stuffed peppers. Have you ever had them? This was the first time I've made or tasted them and now I can say this won't be my last. This is now one of my top 5 homemade dishes. I can't believe how good this was! Hubby was very impressed too.

It doesn't take too long to prepare but the hardest part is waiting (not patiently) while it bakes. You can just smell the yummy goodness calling your name.



Here's what you'll need
8 green peppers
1 lb ground beef (or turkey)
1.5 Tbsp cumin
1 tsp salt
1 can rotel (or canned diced tomatoes)
1 can black beans, rinsed and drained
1 can sweet corn, drained
2.5 cup rice (cooked)
1 cup cheddar cheese (or your favorite)
Diced onion (optional)



Wash and cut the tops off of each pepper. Remove seeds and place them standing up in a large baking dish.



In a large skillet, brown meat, drain and return to the skillet. 



Add cumin, salt, corn, black beans and rotel (I used mild).
Stir everything together and simmer for about 15 minutes.
*If you're not a rotel fan, you could substitute canned diced tomatoes.
*If you're onion lovers like us, add in a handful of diced onion. 



Remove skillet from heat. Add in your cooked rice and a handful of cheese if you're feeling extra unhealthy. I found that many recipes don't have cheese in the filling and only on the top, but cheese makes everything better, so why not? Live a little!



Fill your peppers with the mixture. Cover with foil and bake in a 350 degree oven for 40-45 minutes. Remove foil and top with cheese and bake for an additional 5 minutes until cheese is melted.



Grab a plate, grab a pepper and ENJOY!





Santa Fe Stuffed Peppers

Ingredients
8 green peppers
1 lb ground beef (or turkey)
1.5 Tbsp cumin
1 tsp salt
1 can rotel (or canned diced tomatoes)
1 can black beans, rinsed and drained
1 can sweet corn, drained
2.5 cup rice (cooked)
1 cup cheddar cheese (or your favorite)
Diced onion (optional)

Instructions
Wash and cut the tops off of each pepper. Remove seeds and place them standing up in a large baking dish. Cook rice according to package. In a large skillet, brown meat, drain and return to the skillet. In a large skillet, brown meat, drain and return to the skillet. Remove skillet from heat. Add in your cooked rice (and a handful of cheese if you're feeling extra unhealthy). Fill your peppers with the mixture. Cover with foil and bake in a 350 degree oven for 40-45 minutes. Remove foil and top with cheese and bake for an additional 5 minutes until cheese is melted. Serve and enjoy!

Hope you enjoy this recipe. I halved the recipe and it came out great. Add chips and salsa or some fruit salad and you're set!


Blog Designed by The Single Momoirs