stuffed

Cheesy

We don’t eat these in our house nearly enough. These bell peppers are, quite honestly, a lot like chili nestled inside of a delicious bell pepper vessel and topped with cheese. We all know that pretty much everything is better when topped with cheese.

Spice mountain

The filling, composed of meat, cheese, rice and some vegetables, is easy to make but can be made ahead of time if you’re in a rush. Have leftover cooked rice from earlier in the week? It would be perfect for tossing in the filling. Want an extra pop of color on your plate? Use red, yellow, or orange bell peppers.

Microplanes are grate

This hearty meal is even ok to freeze. If frozen individually it’s perfect for single serving meals or work lunches that you can grab and will defrost during the day. When accompanied by a vegetable side or salad these stuffed bell peppers make an easy, complete meal.

Ready

stuffed bell peppers
printer-friendly version
makes six servings

ingredients:
3 large bell peppers
1 teaspoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 pound lean ground beef
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon ground pepper
1/8 teaspoon chipotle powder
1 28-ounce can diced tomatoes
1 cup frozen corn
1 cup cooked rice
3/4 cup shredded cheddar

directions:
Preheat the oven to 350 degrees. Cut each bell pepper lengthwise, remove the seeds, and set aside. Heat the olive oil in a saute pan. Add the olive oil and garlic and saute for 3-4 minutes on medium heat until the onion softens. Add the ground beef  and spices to the pan and brown. Pour half the diced tomatoes into the pan along with the corn, rice, and 1/4 cup of the cheddar and stir until well combined. Cook until the corn is heated through. Pour the other half of the diced tomatoes into the bottom of an oven safe pan large enough to hold all six bell pepper halves. Fill each pepper half with the beef mixture and place in the pan. top each pepper with the remaining shredded cheddar. Cover the pan with aluminum foil and bake for 25 minutes. Remove the foil and cook for 10 minutes more.

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About Jessica

New Yorker, coffee addict, cook, blogger, baker of delicious things.
This entry was posted in beef, cheese, dinner, rice/grain and tagged , , , . Bookmark the permalink.

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