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Stuffed Peppers

January 31, 2018 by Danielle Leave a Comment

Hello & welcome to the middle of the week — that time when you ask yourself, do I really want to cook tonight? Why is it such a hassle to put something on the table?! Well I’ve got a great and EASY recipe to cure those mid-week blues. Stuffed Peppers! Easy, versatile, and down right delicious. Plus they make great left overs for lunch — now it doesn’t get much better than that! Here we go:

Here’s what you’ll need:

  • 4 Large Bell Peppers
  • 1 LB Ground Beef
  • 3 C. Cooked rice
  • 1/2 C. Salsa
  • 1 Can Diced tomatoes with green chili
  • 1/2 C. Onion (about half a large onion)
  • 1/2 C. Carrot (3-4 carrots)
  • 1/2 C. Chicken Stock
  • 1 T Olive Oil
  • 2 T Chili Powder
  • 1 T Chopped Garlic
  • 1 T Cumin
  • 1 t. Red Pepper
  • 1 t. coriander
  • 2 t. salt
  • 1 C. Shredded Cheese

Start by preheating your oven to 425ºF. Next, heat olive oil over med-high heat in a large skillet. Add the chopped onion & follow with carrots.

 

 

 

 

 

 

 

 

 

Cook onions and carrots until soft then add the ground beef. I used 93/7 beef (which means its 93% lean) but you can use whatever ground meat you’d like: turkey, pork, chicken. You can also substitute 2 cans of black beans for a vegetarian option if you’d like, just remember to drain & rinse them before adding them to the pan. Cook beef until almost done & then add spices & the rice:

 

This recipe was actually created as a way to use up some left over rice from Indian take out a few days prior. The rice makes a great filler and this is a great way to use up those leftovers!

To the rice, add the 1/2 cup of salsa (heat level — your choice) & the can of Tomatoes and diced chilies. Finally, add chicken stock (or vegetable stock — if going that direction) and mix to combine.

 

 

Lower the heat to med-low and cook, stirring occasionally, for 5-10 minutes. Meanwhile, prep your peppers by using a small knife to cut out just the stem portion leaving an open pepper for you to stuff.

Place your peppers up-right in a 8×8 baking pan & return to the stuffing. Once the rice has absorbed most of the liquid and the mixture pulls away from the pan mostly dry:

You know your stuffing is done. Simply fill your peppers up — lightly packing the filling — and place in a 425ºF oven for 15-20 minutes or until a pairing knife easily pierces the side of the pepper.

 

Remove the peppers from the oven & turn on the broiler. Top peppers with shredded cheese (I used cheddar & Monterey Jack) and return to the oven, approximately 6 inches from the broiler. Cook for 2 to 4 minutes until cheese is melted.

 

 

 

 

 

 

 

 

 

Allow to cool slightly and serve with tortilla chips & sour cream!

 

Print Recipe Here!

Question of the day: Mild or hot Salsa?

See ya next time!

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Filed Under: Living in Savory Tagged With: homemade, livinginsavory, stuffed peppers, week night meals

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Hi! I’m Danielle

Welcome to Living in Sugar! I'm so happy your here. On Living in Sugar, you'll find all you need to make sweet, savory and all around delicious treats! Read More…

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