Stuffed peppers are a favorite of mine. They are versatile and delicious. They also are generally GF- the theme of my blog this month! This recipe has a southwest flare with shredded beef, corn, rice and beans (brown rice that is!)
I was in the mood to cook (and blog haha) after finishing the book Julie & Julia last night. Stuffed peppers always work well for getting rid of leftovers in my fridge. I had pretty much everything on hand but the peppers themselves. This came together pretty quick and boy was it tasty!
You will need:
1/2 cup chopped mushrooms
1 can diced tomatoes (I used one with fennel and red pepper, but plain would work fine!)
1 1/2 cups shredded beef (I used leftovers that I had on hand, cooked ground beef or turkey would be a fine sub)
1 can black beans, drained and rinsed
1/2 cup corn
1 1/2 cups cooked brown rice
1/4 cup chopped chives or scallions
4 bell peppers
1/2 cup cheddar cheese
Preheat the oven to 350.
In a 3 quart pan add mushrooms, diced tomatoes and the shredded beef and cook on medium heat. Once the mushrooms are soft add in the corn and drained beans.
While that cooks cut the tops off your peppers and clean the insides of seeds and membrane. I like to cook my peppers in the microwave for 3-5 minutes under plastic wrap to get them soft before baking. Otherwise then can take forever in the oven and you can risk burnt cheese. If you don’t like a softer pepper you can skip that step.
While your peppers are cooking (or should I say nuking?) add the rice and chives to the beef and bean mixture. Continue to let simmer while you pull out the peppers from the microwave.
You may notice I only used 3 peppers- this easily makes 4. I was going to do green bell pepper too but my local grocer did not have any that met my standards haha. So i said to heck with it and went with three.
Once you take the peppers out of the microwave be sure to pour out any excess liquid that may have accumulated inside. Stuff each pepper until there is about 1/4 of an inch left at the top.
Top each pepper with cheese and then bake in the oven for 20 minutes.
The peppers are done when the cheese is melted and beginning to brown. I like to serve these in bowls due to any excess liquid. I also had mine with a little spicy sour cream (read: light sour cream mixed with hot sauce).
Annnnd a peek at the inside 🙂