Nothing exciting to share, but I do have a tasty new recipe for stuffed bell peppers.
Some weeks are just that way.
Southwestern Stuffed Peppers
- 1 c white rice
- 6 green onions, thinly sliced (I used green onions that I’d chopped and frozen)
- 1/2 lb. ground beef
- 1 c. frozen corn
- 4 oz chopped green chiles (I used Hatch chiles that I roasted and froze)
- 1.5 t. ground cumin
- 4 oz Monterey Jack, grated
- 4 large bell peppers, halved lengthwise, ribs and seeds removed
- 1 T. chipotle pepper sauce
- Salt and pepper
- Salsa (optional)
- Sour cream (optional)
Heat oven to 375F. Cook the rice according to the package directions. Cook beef until no longer pink. Stir in the corn, chiles, cumin, cooked rice, 1/2 of the cheese, chipotle sauce, 1/2 t. salt and 1/4 t. pepper.
Arrange the bell peppers, cut-side up, in a 9×13″ baking dish or pan. Divide the beef mixture among the bell peppers, add 1/2 c. water to the dish, tightly cover the dish with foil, and baking until the bell peppers are soft (30-40 minutes). Uncover, sprinkle with the remaining cheese and bake until browned, another 5-7 minutes.
Top with green onions, and sour cream and salsa (if desired).
