I love a stuffed pepper.
I mean really, what’s not to love? Meat, cheese, sauteed niblets all encased in a vegetable so it makes you feel healthy… it’s a win/win.
This recipe is a great option for a weeknight dinner, especially when you’ve got some leftover rice or taco meat that you’re looking to utilize.
Here’s What You’ll Need
4 Medium Bell Peppers – whichever color you prefer
1 Pounds of Cooked Hamburger Meat – Turkey meat is a great substitute and a lot healthier. I seasoned mine with salt, pepper and cumin to taste.
1 10 0z package of Trader Joe’s Rice Medley – PS, this is a great item to keep stored in your freezer for when you want a quick side dish. PPS – using regular rice you cook yourself is great too, I just didn’t have the time
1 Can of Corn – drained
1 small can of diced green chilies
1 Can of Pinto Beans – drained
Shredded Cheddar Cheese
Pico De Gallo for a garnish – if you don’t have time to make it yourself just buy some at the store, I wont be offended
Start by pre-heating your oven to 300 degrees. Next wash each pepper and cut in half lengthwise keeping the stem attached. Next use your hands to remove all the seeds and fleshy white parts of the center of the pepper.
I mixed my ingredients separately since I had a vegetarian guest for dinner that night… her peppers were meatless but still delicious. Mix in cheddar cheese to taste.
Next I mixed together all the ingredients and used a spoon to “stuff” them into each pepper half. Make your stuffing is compact so there’s less chance of it falling out.
Place stuffed pepper on a cookie sheet and put into the oven for about 15 minutes or until cheese is melted and pepper starts to brown around the edges.
Top cooked peppers with salsa and serve immediately.