Ok, so you know how I said here, that I was going to post 5 of my favorite easy weekenight recipes for all you busy people who still want to have a home-cooked dinner once in a while? Then remember how I said here, that I have a big problem with follow through? Yeah, so here is the 3rd long overdue recipe in that series. I was never a big fan of traditional stuffed peppers, but I think these flavors work better together and you can use any color bell peppers.
I was never a big fan of traditional stuffed peppers, but I think these flavors work better together and you can use any color bell peppers. It was inspired by this skinny version, which has great ideas for low fat substitutions. I changed it up a bit, and this is now one of our favorites around here.
Ingredients:
- 4 large bell peppers hollowed out
-1 lb. ground beef or turkey
- 1 can of Green Giant Steam Fresh Mexican Corn Mix (corn, red pepper, black beans, onion)
- sour cream
- 8 pepper jack slices
- Uncle Ben's Ready Spanish Rice (prepared according to package directions)
Directions:
I was never a big fan of traditional stuffed peppers, but I think these flavors work better together and you can use any color bell peppers. It was inspired by this skinny version, which has great ideas for low fat substitutions. I changed it up a bit, and this is now one of our favorites around here.
Ingredients:
- 4 large bell peppers hollowed out
-1 lb. ground beef or turkey
- 1 can of Green Giant Steam Fresh Mexican Corn Mix (corn, red pepper, black beans, onion)
- sour cream
- 8 pepper jack slices
- Uncle Ben's Ready Spanish Rice (prepared according to package directions)
Directions:
- Preheat the oven to 350 degrees.
- Cut the tops off the peppers and scoop out all the seeds.
- Boil the hollowed peppers in water for 7-8 minutes. Put them upside down on paper towel to cool and drain when done boiling.
- While peppers are boiling, work on the filling. First brown and drain 1 lb. of ground beef.
- Turn off the heat and add to the beef 1 can of the mexican corn mix, the spanish rice, and about a cup of sour cream. Stir until well combined.
- Place peppers in a baking dish (I just use a 9 x 9 ceramic pan because then they help hold each other up). Line each pepper "cup" with a slice of pepper jack cheese.
- Fill each pepper to the top with the beef mixture. Top off with another slice of pepper jack cheese (or your favorite shredded cheese)
- Bake in the oven for about 30 minutes or until cheese on top is bubbly and slightly browned.
- Serve with an extra dollop of sour cream and possibly some hot sauce for added heat.
