My hubby knew he has fully domesticated me when he came home to a dinner with stuffed peppers! Really, before I was married the best I could do was stir-fry. Once we were married I ended up with two crock pots and thought “I’ll never need two of these things” and it took me probably 3 years before I ever took them out of their boxes. We ate a lot of boxed rice. It wasn’t pretty and I always looked forward to the summer when the hubs would grill. Anywho, for some reason I thought this was an easy recipe (probably because I had all of the ingredients), then I got to making the rice, soaking the beans, browning the meat, chopping the veggies. Luckily my toddler found plenty in the kitchen to entertain himself with (ice cube trays, oven mits, a thermos, etc.).
Ingredients
Olive Oil
1/2 lb lean ground beef
1 cup chopped onions
1 heaping tbsp of homemade taco seasoning (or you can use the packaged type if you like, here is the homemade one I use)
2 cups of cooked rice (I used brown)
3-4 bell peppers, halved and seeds removed
about 16 oz black beans soaked and rinsed (or 1 can of black beans, drained and rinsed)
½ cup of frozen corn
1 (15 -16 ounce) jar of salsa
Shredded Cheddar Cheese
Toppings:
fresh cilantro
sour cream
sliced avocado
Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
*****Note – make sure you cook your meat ahead of time that way you do not have to worry about it later. Also, I sauteed the onions until cooked thru, I then added in my cooked rice, black beans and corn.
In a bowl add the taco seasoning, cooked ground beef, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.
-Becky
Trial and Error of All Things Domestic 