It’s the last long weekend of the summer and after my husband and his friend attended the Vancouver Whitecaps soccer game, I had a few friends, plus my husband and our friend Mike, over for mexican style stuffed peppers.
A great week night dinner as well as they are simple and delicious and can be easily adapted to fit what’s in your cupboards.
Taco Stuffed Peppers
6-8 bell peppers (I used red, orange, green and yellow)
1 pound ground chicken (you could easily use ground turkey or beef too)
1 onion, diced
3 cloves garlic, minced
I tsp chili powder
1 tsp cumin
1 tsp spicy paprika
1-1/2 tsp dried mexican oregano
1 (28 oz) can diced tomatoes
1-1/2 cups brown rice
2 Tbs olive oil
1 (14oz) can black beans, drained and rinsed
1/2 cup shredded Cheddar cheese
Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing seeds and ribs with a spoon. Bring a pot of water to a boil, enough to cover the peppers. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and set aside to cool.
Heat oil in a 12-inch skillet over medium-high heat. Add ground meat and cook until well browned, about 7 minutes. Drain any grease from the pan. Add onions and garlic, and cook until softened. Add spices and stir until fragrant, about 1 minute. Add black beans, and diced tomatoes and stir to combine. Remove from heat and let cool for about 10 minutes, then add rice to the mixture and combine. Season to taste with salt and pepper.
Place peppers, right side up, in a baking dish. Evenly divide mixture between peppers. Top peppers with shredded cheese.
Bake, uncovered, at 350 for about 30 minutes. Let cool for at least 5 minutes before serving.
I served mine with diced tomatoes and avocado on top with steamed green beans on the side.