A few posts ago I mentioned how I accidentally deleted a bunch of food photos forever. Photos that had hours of work in the kitchen and money spent on the ingredients just gone. Two sets of those photos were for videos I wanted to share with you all. However, I have to re-make the two (time-consuming) items to re-photograph before I can post the videos. Wahh. I now have extreme anxiety about pushing the “delete” button after deleting those photos without realizing they hadn’t been properly uploaded to my computer. Oh well. In the meantime, do you guys have any more requests for videos you’d like to see? I’m really excited about the two I’ve already filmed – I hope you will like them! I’m such a newbie when it comes to editing videos but I think I’ve managed to learn the basics. Thank goodness for Google.
What has been your biggest “OH NO” moment lately?
Taste: The flavors in this dish are simple yet familiar and tame enough for even kids to enjoy.
Texture: The tender bell peppers are stuffed to the brim with a variety of meaty and cheesy textures.
Ease: Super duper easy and simple.
Appearance: Stuffed bell peppers are not only easy, they also make for a beautiful presentation.
Pros: Healthy, easy, and delicious. You could add or subtract just about anything you want from the ingredient list too, this recipe is open to many adaptions. You could add beans, use ground turkey instead, add whatever spices or herbs you prefer.
Would I make this again? Yes.
How to make Southwestern Stuffed Peppers
Yield: 4 servings
3/4 cup long-grain brown rice, cooked
1 tablespoon olive oil
6 scallions, thinly sliced, white and green parts separated
3/4 pound ground beef chuck
1 cup frozen corn
1 jalapeno, seeded and minced
2 garlic cloves, minced
1 heaping teaspoon ground cumin
4 ounces Monterey Jack cheese, grated (1 cup)
Kosher salt and freshly ground pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
1/2 cup plain Greek yogurt
Preheat the oven to 375°F.
Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef and cook, breaking the beef up, until cooked through, 3 to 5 minutes. Stir in the corn, jalapeno, garlic, cumin, cooked rice, 1/2 cup of the Monterey Jack cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Remove from heat.
Arrange the bell peppers, cut-side up, in a 9x13-inch baking dish. Divide the beef mixture among the bell peppers, add 1/2 cup water to the bottom of the dish, cover tightly with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining cheese, and bake until browned, 5 to 7 minutes more.
In a small bowl whisk together the yogurt and 1/4 cup of water. Drizzle over the bell peppers and top with scallion greens before serving.
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