Stuffed Bell Peppers - A Remix Supper
Green Pepper Goddesses |
It's not a secret that I am slightly obsessed with bell peppers. I could eat them in anything, especially the red ones. In fact Gordon says that if I die first he's going to grow peppers by my grave. So stuffed peppers is the perfect recipe for my palate! Also, your dad grew up eating stuffed peppers on a regular basis. Evidently your grandma Nell liked them a lot too so this recipe is a tribute to her although we've put a few spins on the original recipe.
Ingredients:
8 Green (or a mix of colors) bell peppers
2 pounds of lean ground beef
1 can black beans, drained
1 can Rotel with green chilies, drained
1 package Mexican or Spanish style rice, prepared according to instructions
1 can fiesta corn, drained
2 packets taco seasoning
Cholula
3 cups shredded cheddar or Mexican blend
Preparation:
Preheat oven to 375
Cut tops off of peppers and scoop out inside core and seeds
Add a little water to a 9x13 baking dish and set peppers in the dish and cover with foil.
Bake peppers for 15-20 min, remove and pour out water.
While baking peppers, brown beef and drain fat
Stir in taco seasoning, several dashes of Cholula, corn, beans, Rotel, 1/2 of cheese, and prepared rice
Let ingredients mix well and warm through
Spoon mixture to fill each pepper carefully, cover and bake for 20-25 minutes.
Top each one with remaining cheese and bake another 5-10 minutes
Serve with a dollop of sour cream!!