Wednesday, August 25, 2010

Mexican Stuffed Peppers

This recipe is such a great take on a basic taco.  Instead of stuffing a taco shell or tortilla, you stuff a pepper.  This was also a great way to clean out the pantry and refrigerator in preparation for our move.  I'm posting the original recipe below (with some minor changes), but I made several substitutions based on what I had on hand.  I used ground chicken, a can of great northern beans and whatever frozen corn was in the freezer.  Instead of salsa, I diced up a fresh tomato.  I topped the peppers with extra sharp white cheddar.  All in all, pretty tasty, and these reheat well.

Mexican Stuffed Peppers

3 large bell peppers, halved and seeded
1 T coconut oil
1/2 lb ground meat
1 red onion, diced
2 c black beans (1 can)
1 1/2 c corn
taco seasoning
16 oz jar salsa
grated cheese

1) Steam peppers for 5-10 minutes, until softened.
2) In the meantime, brown the meat and onions in oil.
3) Add beans, corn, taco seasoning and water (following package directions for 1 lb of meat).
4) Stir in salsa; heat through.
5) Arrange pepper halves in a 9x13 pan; fill with taco meat.
6) Top with cheese; broil or bake at 350 degrees for 10-15 minutes.

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