It’s been a while since I’ve made Stuffed Peppers, a long while. I was at the grocery store this past week when I came across a large display filled with green peppers, that’s when the idea hit. Of course, like anything I make, I alter the recipe to my taste buds. Let’s just say that typically my family goes for it, however, there have been occasions where it was a complete failure. Lucky this re-do was well received, so much so that I had to repeat it two days later with the left-over filling to manage the family’s craving of them!
Stuffed Peppers
2 lbs cooked and drained ground beef (pork or turkey could easily be substituted)
2 c cooked rice
1/2 c taco seasoning (or two packages)
1 – 15 oz can of black beans, rinsed and drained (if you don’t have blk beans, try white or even chili beans)
1 – 14.5 oz can of diced tomatoes
1 – 10 oz can of Rotel tomatoes
1 egg, beaten
1 pk (about 2 – 2 1/2 cups) shredded Mexican Cheese or Colby Jack (reserve about 3/4 c of cheese for topping the peppers once out of the oven)
Mix all the ingredients together in a large pot or mixing bowl. Set aside.
10 med/large green peppers
Wash, cut in half lengthwise and then remove stems and seeds from green peppers. Place in large baking dish (you’ll probably need two), drizzle with olive oil, and sprinkle with salt and pepper. Add enough water to cover the bottom of the baking dish (this prevents it from burning and sticking to the bottom). Fill peppers with ground beef mixture and bake at 375 degrees for about 50 minutes. Remove from oven and sprinkle remaining cheese on top. Serve with sour cream and salsa if desired.
