Sunday, May 24, 2015

Super Stuffed Peppers

I always try to use everything that is in our fridge and pantry. And as most of us know, there comes a time in the week where you look in the fridge and realize you have a lot of half, some, kinda stuff.. like 2 ears of corn when there are four people in the house. Or 1 lb of meat left out of your original 2lbs. So you have to learn to take what you have, and make something fabulous out of it. This is the exact scenario I ran into last evening, and when I opened our veggie drawer and saw all of our peppers, I knew what I had to do....Stuff them!! Here is a super easy recipe for Stuffed Peppers. 




Stuffed Peppers with Mexican Rice
*This recipe is GF and was made with all organic ingredients unless otherwise noted*





Ingredients:

6 Organic Sweet Peppers, any color
1 Lb. All natural Ground Beef
1 Organic Poblano Pepper
1 Organic Jalapeño Pepper
2 Ears Organic Corn
1 Handful Organic Cherry Tomatoes
1 Cup Shredded Cheddar Cheese
1 Can Organic Kidney Beans (black beans would be great, we just didn't have any)
1 Can Organic Diced Tomatoes
2 Tbs. Minced Garlic
1/2 Bundle Organic Cilantro
1 Cup Organic Brown Rice (This is enough for 4)

Organic Cumin, Cayenne pepper, Onion Powder, Paprika, & Oregano to taste.

Preheat oven to 350 degrees.

Place your ground beef in a skillet of medium heat and let it start to brown. 



While you brown your meat, get those corn kernels sliced off and ready to go. 

Add your corn and garlic to your meat. Add the onion powder, cumin, cayenne, salt and pepper to taste as well. After you let this cook down for another few minutes, get your Poblano & Jalapeño pepper chopped up. Add the tomatoes, and then peppers, and your beans (no juice) and let it all mingle and hang out.



Looks good, yes??

Then get your rice on the stove. 1 Cup rice to 1.5 cups of water, and get it boiling.

When it comes to a boil, cover your rice and turn your heat down to Lo, or Simmer and let it cook for about 25 minutes. Now, get your sweet peppers tops off, ribs out and into a baking dish. Fill the peppers each up with as much of the super stuffing as you can, and get them in the oven. 

After they have cooked in the oven for about 15 minutes, pull them out and top them with cheese, and put them back in for another 10. At this point your rice should be ready. Take the lid off and fluff it with a fork. It's ok if there is a little bit of water left. Add your diced tomatoes, cumin, paprika, and oregano until you get it where you like it. I add a little hot sauce to mine. Let this mix and sit until you are ready to serve.




 Now you are ready to top them both off with cilantro and serve!! 


Alot of these ingredients can be interchanged, and I never measure my spices, as everyones tastes are different. Let me know how you make yours! And if you make any of these share your pictures with me on Facebook, or email me! Allmylovemillie@gmail.com! 

All my love,

Millie




 


No comments:

Post a Comment