Fortunately for me (and all servers that get the pleasure of waiting on me now) I have expanded my horizons a bit over the last couple years. I am way less picky and now love a lot of foods I didn't use to like. One dish my husband turned me on to is stuffed peppers. Man was I missing out!
My mother-in-law has a family favorite recipe for a cheeseburger stuffed pepper which is phenomenal. Lately, we've been trying different variations on the recipe. Tonight I decided to try to make a quick & easy stuffed pepper with all the flavors we love- Southwestern Style!
Take 6 whole green peppers, wash, cut off the tops and throw out all the guts. Put in a casserole dish.
Cook 2 cups of brown rice (I used Uncle Ben's minute rice, nothing fancy.) *That's two cups uncooked, so four cups cooked.
In a large bowl mix the rice with one pound of ground beef, half a cup of shredded Mexican cheese, half a can of diced tomatoes w/ green chilies (not drained) and one cup of fresh salsa. The original recipe calls for chopped onions. I didn't want to take the time to chop onions, nor did I want to deal with the watery eye business. My grocery store has the best fresh salsa in the produce section and it was on sale this week so I thought I'd save some time and energy and give that a try. If I had thought of it ahead of time, I would have added a cup of black beans (drained) and a cup of corn... but sadly, I didn't.
Salt & Pepper.
I used a large ice cream scoop to mix everything up (so I didn't have to take off my rings) and the scoop made it really easy to stuff the peppers. I divided up the remaining diced tomatoes and put those on top in lieu of the traditional tomato or spaghetti sauce. Then I added some sliced pepperjack cheese on top to make it all melty and pretty and spicy.
Bake 1 hour at 350 degree. Yumm! Easy peasy! Open a few cans, cook some rice in the microwave- one bowl and one pot cooking!
Linking @ Make Ahead Meals for Busy Moms