A simple recipe that seems fancier than it really is
It’s the time of the year where we’re all getting invited to holiday parties or potlucks, and we’re getting to the age where we’re expected to bring food to our family get-togethers.
Instead of buying a pumpkin pie from the gas station or heating up some Pizza Rolls, this simple recipe for stuffed peppers will give the illusion that you’re a wizard in the kitchen.
- Six bell peppers
- 1 lb. of ground beef, turkey or meat alternative
- 1 can of black beans
- Frozen corn (as much as you want)
- 1 cup instant brown rice
- Taco seasoning, one packet
- 1 cup shredded Mexican cheese (or more)
- Chili powder, cayenne pepper, onion powder, salt and pepper
- Olive oil
- 8×8″ baking pan
- Preheat oven to 400 degrees Fahrenheit. Begin steaming rice according to the instructions on the box.
- While the rice is steaming, start to brown ground beef in a pan over medium-high heat.
- While the beef is cooking, cut tops off the bell peppers and remove core and seeds. Set aside for later.
- Once beef is cooked, add taco seasoning and cook according to packet instructions.
- As the seasoned beef is simmering on low heat, add chili powder, cayenne pepper and onion powder to taste.
- Rinse black beans. Combine beans with frozen corn in a separate pan with a drizzle of olive oil and heat over medium heat. Add salt and pepper to taste.
- After beans and corn are heated, add to beef and stir.
- At this point, the rice should be finished cooking. Drain excess water and combine with beef, beans and corn.
- Stuff peppers with mixture and drizzle with olive oil. Cover with tin foil and bake peppers until tender (about 35 minutes).
- After 35 minutes, the peppers should be tender. Remove foil and cover tops of pepper with shredded cheese. Return to oven and bake for 10 minutes or until cheese is bubbling.
- Serve with a hot sauce or taco sauce of your choice and/or sour cream.
Stuffed peppers are basically just tacos but in a different, “healthier” vessel.