RECIPE: Loaded Stuffed Peppers

Loaded Stuffed Peppers

My bell peppers are finally changing colors in the garden and for me, that means lots and lots of stuffed peppers! What I love about stuffed peppers is that they make for easy lunches all week long and are the perfect little flavor boats. When I make these, I always double the filling and put whatever didn’t fit into peppers into an oven-safe pan, cover with cheese and bake until golden brown (almost like a casserole). Someday’s I’ll have the stuffed peppers and others I’ll eat the mix on a tortilla – it’s nice to change it up!

Ingredients:

• 1/2 Yellow Onion Diced
• 1 Clove Garlic Minced
• 1 lb Takes Family Ground Beef
• 1/2 T Dan & Debbie’s Creamery Butter
• Salt & Pepper
• 1 Can of Rotel with juice
• 1 Can Black Beans Drained
• 1/2 Cup La Casa Salsa
• 3/4 Cup Uncooked Minute Rice (I used brown rice)
• Beef Broth (optional)
• La Casa Queso Measure With Your Heart
• 4-6 Bell Peppers
• Shredded Dan & Debbie’s Creamery Cheddar (jalapeno or farmhouse)
• Country View Dairy Sour Cream for Serving
• Cilantro for Serving

Directions:

• Preheat your oven to 450°
• In a pan over med-high heat start browning your garlic, onions, and ground beef in the butter. Season with Salt & Pepper.
• Do not drain the meat, and add in your Rotel, drained black beans and salsa and stir until mixed and boiling.
• Add in the uncooked rice – if there isn’t enough liquid a little beef broth. Bring to a boil and cover until rice is tender. This takes about 10-15 minutes.
• While the rice is simmering, cut the tops off your clean bell peppers and core them. Set them in an oven-safe pan with about 1 cup of water at the bottom – this will help steam the peppers and soften them. For softer peppers throw them in the oven for about 7 minutes before filling. For firmer peppers omit the water.
• Add in the La Casa queso to your beef & rice mixture and stir.
• Fill your peppers to the top with the filling and then cover with the shredded cheddar.
• P0p the filled, cheese covered peppers into the oven and bake for about 10 minutes or until cheese is golden brown.
• Remove from the oven, and serve with sour cream and cilantro. ENJOY!