Savory Selections, Yums

Fave Stuffed Peppers

IMO, stuffed peppers are basically the complete package, meal wise. Veggies and grains? Check. Proteins? Check. CHEEESE? Check! So, the first time I made these, I followed this recipe. But since then, I sort of wing it and make it a little different each time. That’s one of the reasons why I love this meal. The must-haves are the peppers (obviously), the avocado (guac works too), and the cheese (OF COURSE). Start by getting your oven pre-heating to 400 degrees. In a skillet or shallow pan, cook one chopped onion with a little bit of oil or butter (your choice) and some minced garlic. Once the onions are about half cooked, add the meat. I’ve used ground turkey, ground beef, and even ground venison. Usually a half a pound to a pound of meat depending on how much other stuff I want to add (which is usually based on what I already have). Once the meat is finished cooking, I will usually throw in black beans and cooked rice (again, I have used various types of rice, but typically brown). If I don’t have rice or beans, I will usually just double up the other. How much I add of those is dependent on how much meat I cooked and how many peppers I will be stuffing.

After the onions, garlic, meat, beans, and rice are all mixed up, I add whatever salsa I have on hand, and finish it off with whatever seasonings I think will go well with the kind of salsa I use. I normally try to taste it along the way and adjust if need be because mango peach salsa will probably need different spices than cilantro lime salsa. You get the idea.

For the peppers, you will need to cut them in half and de-seed them, rub a little oil on the outside, fill with your meat mixture, arrange them in a baking dish, cover with foil, and bake for 35 to 40 minutes. After that, take them out, remove the foil, cover with the shredded cheese of your choice, and put them back in the oven for another 10 to 15 minutes until your cheese is fully melted. And you’re done! I usually serve these with some tortilla chips and sliced avocado or guacamole. You can throw on some chopped cilantro on top too if you’re feeling real fancy! As an added bonus, if you have left overs of the meat mixture, you can repurpose it as tacos or nachos the next day! Win win!

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