If you like beef, cheese, rice and a little bit of spice then you will love stuffed peppers. I only recently started liking the taste of peppers and the thought of pretty much a taco stuffed inside a pepper sounded delicious. Although this recipe sounds time consuming, it’s really quick and easy and takes a total of probably an hour, including prep and cook time. If you want a quicker option, you can microwave the peppers, but I opted for the more traditional route.
Kendall Pope / Sports Editor
Ingredients:
– 1/2 lb ground beef
– 4 large peppers (I used yellow and orange but green and red are fine too)
– 1 cup cooked rice (I used white, but brown is fine too )
– 1 can mild Rotel (canned salsa)
– 1 can black beans
– 1 can pinto beans
– 1 can of corn
– 2 cups shredded cheddar cheese
– salt and pepper to taste
Directions:
1. Preheat oven to 375 degrees
2. In a large skillet, brown beef.
3. Boil water in two pots, one for rice, one for peppers.
4. Stir in Rotel, beans, rice and corn to beef.
5. Season with salt and pepper.
6. Cut off the tops of peppers, and take the inside steam out, place in boiling water for 5 minutes.
7. Place peppers on lined cooking sheet and fill with beef, beans, rice mixture.
8. Bake for 30 minutes.
9. Remove from oven and put shredded cheese on top, place back in oven for 10 minutes.
10. Remove from oven, let cool for a couple minutes then serve.
