Monday, January 6, 2014

Southwestern Stuffed Peppers

Stuffed peppers are fun because you can stuff them with whatever you want.  For yesterday's dinner I used ground venison and went for a southwestern approach.  This recipe could make at least 6 peppers, I made 3 and we saved the leftover filling to be used in something else.

1 1b ground meat of choice
Bell Peppers, any color (however many you want to stuff)
1.5 C Brown rice, cooked
1.5 C Southwestern Salsa - the kind with black beans, corn, onion - or dice up these type of ingredients
1 pkt Taco Seasoning
3/4 C shredded cheese

Cook rice according to package instructions.
Add taco seasoning to meat and cook until brown.
Cut the tops off the peppers and get all the seeds and such out.
Dice up the top of the peppers and add to your meat mixture along with salsa, cooked rice, and cheese and stir together.

Fill pepper shells with your meat mixture.  My peppers held about 3/4-1 C each.

Bake on 375 degrees for 30-45 minutes - until filling is piping hot!
 photo dinner-signature_zpsccb424d2.jpg

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