It is March 1 today, but there are no signs of spring here. It has snowed several inches today, adding to our already impressive snow pack. So for dinner we needed something colorful, spicy, and comforting! This recipe was posted on another social network site, so I googled and found the recipe came from a blog called SimplyLoveFood. Here is my take on it:
olive oil
3-4 large bell peppers
1/2 lb ground beef
1 cup finely chopped onion
2 cups cooked brown Basmati rice
1 can black beans, rinsed and drained
1/2 cup corn
1 16 oz jar salsa
1 heaping TBL taco seasoning (packaged or homemade)
shredded cheese
cilantro, chopped (to taste)
guacamole or avocado
sour cream
shredded lettuce
additional salsa
Heat oven to 400. Cut bell peppers in half, removing seeds. Rub the peppers with olive oil and roast in a baking dish for 20-25 minutes. While they are roasting, brown the ground beef with the onions, and cook the rice...if you are using brown rice you will want to start this before anything else since it takes about 45 minutes to cook. Remove peppers from oven.
In a large bowl, mix cooked ground beef, cooked rice, black beans, corn, taco seasoning, chopped cilantro and salsa. Spoon the mixture into the roasted pepper halves, and top with shredded cheese. We happened to have taco seasoned shredded cheese and it was perfect. Bake another 15-20 minutes or until the peppers are cooked through. Serve with shredded lettuce, sour cream, guacamole and additional salsa.
We used six medium pepper halves, and had a lot of the stuffing mixture left over. I added another can of black beans to the leftover mixture, a little more taco seasoning, and put it in the freezer to use for burritos on another day.
For vegetarians, visit SimplyLoveFood. She has some great tips to adjust the recipe for vegans and vegetarians.
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