Thursday, October 20, 2011

Southwestern Stuffed Peppers, revisited

I've made these stuffed peppers in the past and this is a great dish that my husband and I always love to have for dinner. It's quick enough for a week night and easy enough to double if you're having some guests over. We love these as leftovers, too, since they keep well and reheat great. If you're in the mood for Mexican but don't want to spend an hour (or two) making a huge, fancy, complicated dish, then this is your recipe!

From this post forward, I've added a new tag on the right-hand side of the page: leftover-approved. This will be for any dinner (or meal-item) that is approved by myself and/or my husband to eat for leftovers. Some things really do not keep up well after being in the fridge and then the microwave. Hopefully this will help with week night meal selection!

Southwestern Stuffed Peppers
Adapted from: Homemade by Holman
Yields: 4 servings

1/2 lb ground beef
1 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper
1 cup black beans, drained and rinsed
1 cup corn
1/2 cup red onion, diced
1 can diced tomatoes (option w/chiles), undrained
1/2 cup brown rice, uncooked
4 bell peppers, any color
1 cup cheddar cheese, shredded
1 lime
1/4 cup cilantro, chopped (optional)
sour cream, (optional)

Preheat oven to 350°F. Cook rice as directed and set aside. Meanwhile, brown ground beef in a large skillet on medium-high heat and crumble as it cooks. Add 1/2 tsp cumin, 1/4 tsp cayenne and 1/4 tsp chili powder. Mix well and add diced tomatoes, reducing heat to medium low. Add onions, black beans, corn and simmer until rice is cooked and softened.

Meanwhile, prepare peppers by cutting in half lengthwise (top to bottom) and removing stem, seeds, etc. Rinse and set in a large glass baking dish. Add 2 tbsp water to bottom of dish.

When rice has cooked thoroughly, add 1/2 tsp cumin and 1/4 tsp chili powder and mix well. Stir into the ground beef mixture and add half the cilantro, if using. Spoon filling into pepper halves. Squeeze lime juice on top of stuffed peppers. Cover pan with foil and bake for 20-25 minutes. Uncover (peppers should be softened) and sprinkle on cheese and continue cooking an additional 5 minutes until cheese is melted. Top with remaining cilantro and sour cream if desired.

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