What to do with all those Peppers in your garden

chubzee

Southwestern Stuffed Peppers
(Makes six generous servings)

6 large red, yellow, orange, or green peppers
1 lb. extra lean ground beef (less than 10% fat)
1-2 tsp. olive oil if needed
1 onion, chopped
1 can black beans, rinsed well and drained
1 can diced tomatoes and juice (I like Muir Glen organic tomatoes)
1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not jalapenos)
1 tsp. Ancho chile powder ( Can substitute regular chile powder but Ancho chile powder has great flavor, I use Penzeys)
1 tsp. ground cumin
2 cups cooked white rice (use Uncle Ben's Converted Rice for South Beach)
1 1/2 cups grated cheese (I used Mexican Four Cheese Blend which is low fat cheeses)

Preheat oven to 375 F.


In large frying pan, brown ground beef well and drain off fat. Push ground beef to the side, add a bit of olive oil if pan seems dry and saute onion 3-4 minutes, until well softened. Add rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin. Reduce heat to low and simmer 20-30 minutes, until most of the liquid has evaporated.

While mixture simmers, cut tops off peppers and remove seeds. Cut a very thin slice from the bottom of each pepper so peppers are flat on the bottom and will stand upright. (Some peppers might not need this.)

When mixture in pan seems dry, turn off heat. Let cool about 5 minutes, then mix in cooked rice and cheese. Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.



Place peppers in a dish small enough to hold them compactly and cover with foil. Bake at 375 for 30 minutes. Remove foil, and bake 10-20 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.

chubzee

Southwestern Stuffed Peppers
(Makes six generous servings)

6 large red, yellow, orange, or green peppers
1 lb. extra lean ground beef (less than 10% fat)
1-2 tsp. olive oil if needed
1 onion, chopped
1 can black beans, rinsed well and drained
1 can diced tomatoes and juice (I like Muir Glen organic tomatoes)
1 can (4 oz.) diced green chiles with juice (Anaheim chiles, not jalapenos)
1 tsp. Ancho chile powder ( Can substitute regular chile powder but Ancho chile powder has great flavor, I use Penzeys)
1 tsp. ground cumin
2 cups cooked white rice (use Uncle Ben's Converted Rice for South Beach)
1 1/2 cups grated cheese (I used Mexican Four Cheese Blend which is low fat cheeses)

Preheat oven to 375 F.


In large frying pan, brown ground beef well and drain off fat. Push ground beef to the side, add a bit of olive oil if pan seems dry and saute onion 3-4 minutes, until well softened. Add rinsed black beans, tomatoes and juice, green chiles and juice, chile powder, and cumin. Reduce heat to low and simmer 20-30 minutes, until most of the liquid has evaporated.

While mixture simmers, cut tops off peppers and remove seeds. Cut a very thin slice from the bottom of each pepper so peppers are flat on the bottom and will stand upright. (Some peppers might not need this.)

When mixture in pan seems dry, turn off heat. Let cool about 5 minutes, then mix in cooked rice and cheese. Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.



Place peppers in a dish small enough to hold them compactly and cover with foil. Bake at 375 for 30 minutes. Remove foil, and bake 10-20 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork. Serve immediately.

Canelitas

Thanks for sharing, :flowerforyou:

I'm definetly going to try these!

Mishy

This sounds really good, and I learned something new - I had no idea what "converted rice" is prior to your post.