So, the hubby and I have decided to try and eat a little bit healthier. Nothing too extreme, mind you, LOL! We are just feeling like fat slobs these days. All week I have been trying to cook a little lighter, using less cheese and cream in the recipes. The fact that it has been a very mild winter is helpful because I am not craving rich heavy meals like I would normally in the winter. This week we had chicken ravioli in a light wine and tomato sauce, lemon chicken over spaghettini, corned beef with barley and vegetables and last night we went a little heavier with stuffed peppers. Now, right off the bat I get negative comments from the hubby - "I never really cared for stuffed peppers". Well, that's because you have never had MINE! Shut up and eat it or die! (I didn't really say the eat it or die part but I thought it really loudly, LOL). Now it's no secret that I love, love, love Mexican food so I decided to make these stuffed peppers with a south of the border twist. Needless to say hubby has joined the dark side and now likes stuffed peppers, at least this version, anyway. As with all my recipes, everything is approximate. I am too lazy to measure, LOL!
South of the Border Stuffed Peppers
3 Red Bell Peppers
1/2 C shredded cheddar cheese
1/2 C uncooked white rice
1 can rotel tomatoes (UNDRAINED)
2Tbs tomato sauce
1 carton chicken broth
1 package Goya Sazon Cilantro-Achiote Seasoning
salt to taste
1lb ground beef
1 small onion, chopped
1Tbs garlic powder
1 Can kuners Southwest Black Beans with Cumin and Chili spiced (UNDRAINED)
1C shredded cheddar cheese
salt to taste
1 can enchilada sauce or salsa verde
Pre heat over to 400F
Cut the tops off of the red peppers and clean out insides, set aside reserving tops
In a medium sauce pan bring about 1 cup of chicken stock to a boil. When boiling add rice, rotel, tomato sauce and goya packet. reduce heat to a simmer and cook until rice is tender. add additional stock if needed. salt to taste
While rice is cooking brown ground beef with chopped onion, drain off fat. Turn off heat and add garlic, salt and beans. Stir to combine. Add shredded cheese and stir to combine
Add rice to meat mixture and stir to combine
Stuff rice/beef mixture into peppers and stand upright is a baking dish. Top with additional cheese and pepper tops. Pour enchilada sauce or salsa verde over peppers. Cover with foil and bake at 400F for approximately 30 min or until peppers are soft. Serve with sour cream and avocado slices. Enjoy!
You will most likely have more filling for these peppers than you will need (a LOT more) so use it inside a burrito or quesadilla or just eat it by itself! The filling would also taste good with shredded chicken instead of beef or even as a vegetarian option.