When you go to the farmers market and come across these beauties....
You instantly think--stuffed peppers and fajitas!! No? Just me? LOL! It's ok. Let me show you how we turned these gorgeous peppers into an amazing stuffed pepper meal.
INGREDIENTS:
-4 bell peppers, any color (or at least 2--I chose 4 because I'm using the other halves for another recipe)
-1/2 cup dry rice, cooked per directions on bag
-1 1/2 cup homemade pintos or 1 (14oz) can of pintos
-1 cup of salsa (jarred or homemade)
-1/2 tsp garlic powder
-1/2 tsp onion powder
-1/2 tsp chili powder
-1/2 tsp cumin
-1/2 lb hamburger, browned & drained.
-Colby jack shredded cheese
DIRECTIONS:
Cut each pepper in half (vertically) and remove the seeds, veins & the tops.
I saved my other pepper halves to use in another recipe that'll be coming to the blog soon.
Once my peppers were cleaned out, I added a little water (not a lot at all) to the bottom of my baking dish and placed my peppers in there (interior side up). Put them in your oven at 375 degrees and let them cook just long enough to get a little softened.
While my peppers are in the oven softening, I make my filling mixture. I brown 1/2 lb hamburger and when it's done, I drain the grease. Add the meat back to the pain with a TINY splash of oil and add in your seasonings and cook until their fragrant. Add the meat to a bowl of cooked rice (you can use instant or regular, totally up to you). Add in 1 can of pinto beans (or 1 1/2 cups homemade pintos) and 1 cup of jarred salsa. Mix really well!
Once your peppers have softened, add your filling mixture to each half. Top GENEROUSLY with colby jack shredded cheese. Bake at 425 degrees for 10-15 minutes!
When they're done, pull them out of the oven and top any way you'd like!!
They're so dang good!!
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