Normally I don’t really like stuffed peppers. They always taste kinda soggy or something. The inside is mushy and the outside is rubbery. Unfortunately I had two red bell peppers and I needed to use them somehow. There was a fruit and vegetable grocery sale $15 for all you can fit in a paper sack and because our family is having financial difficulties due to job loss -you take what you can get.
This recipe is for Mexican Stuffed Peppers that I found.
- 1 lb ground beef (It called for ground beef but I didn’t have any so I used breakfast sausage which was all I had that was close.)
- 1/4 cup chopped onions (I used spring onions, because that was all I had.)
- 2 cups cooked rice
- packet of taco seasoning
- 4 bell peppers (I only had two)
- 1 egg
- sour cream
Preheat oven to 350 degrees.
Mix together the meat, egg, onions, rice, and taco seasoning in a bowl and set aside. Slice the pepper in half and remove the seeds and membranes. Spoon the filling mixture into the pepper half. You can pile it up. Then lay in an ungreased glass baking dish pour a little water around them in the bottom of the dish. (Apparently this is because you don’t precook the peppers.) Spoon a little salsa on top of each pepper and bake for about 35-40 minutes or until the meat is thoroughly cooked and the pepper is crisp tender.
When you’re ready to serve you can throw some cheese on top and some sour cream if you want. I didn’t put sour cream on the one in the picture.
So because I only had two peppers instead of the 4 the recipe calls for I had some left over meat mixture.
So I saved it and we had it in burritos the next day. Two meals out of one!
Thrifty and Yummy!