Tuesday, January 22, 2008

Spicy Stuffed Bell Peppers

I'm so excited I like bell peppers now...so many new recipes to try! I used only 2 bell peppers because Will picked out the biggest ones I've ever seen.

Of course I left the onion and salt out and I didn't have red pepper flakes, so I added more chili powder. In the end, this tasted like hamburger helper...so I'm not a huge fan. Will loved it, but said he'd add more cheese!

4 bell peppers (green are cheaper)
1/2 lb ground beef or turkey
1/2 white onion, finely chopped
2 cloves garlic, minced
1 bag of quick cooking white rice
1/2-3/4 cup corn kernels
1/2 cup beef broth
3/4 cup shredded mexican cheese
1 1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp red pepper flakes
salt and pepper to taste(You can adjust the spices according to your taste to make it more or less spicy)

Preheat oven to 400 degrees. Begin by prepping all your ingredients (chopping the onions, garlic, cut the tops off of the peppers and remove the seeds). Boil the water for the rice. Once you have the rice cooking, heat a skillet over medium/hi heat and add a little olive oil (about 2 Tbsp). Add the onion to the pan and let cook for about 5 min. Add garlic and ground beef. Cook until the ground beef is done and drain. Put the ground beef mixture back into the skillet and add chili powder, cumin, and red pepper flakes. Next add the beef broth. Drain the rice once it's done and add that to the skillet with all other ingredients. Add corn and stir to combine. At this point add the pepper to taste. Stir in mexican cheese until melted. Place your bell peppers on a baking sheet and fill with the beef and rice mixture. Top with a additional cheese if desired. Bake for about 25 min.

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