A little heat and color makes these southwestern stuffed peppers oh so good! I purchased these beautiful peppers from our local grocery store that is known for its awesome produce, Dierbergs. And, of course, I doubled the recipe because we like left overs in this house. However, they did not last long.
Ingredients
6 Peppers of any color (best with four lobes, check bottom)
Rinse peppers in cold water. Cut each pepper in half lengthwise, through the stem, removing all seeds.
Preheat oven to 350 degrees.
Brown the ground beef in a large frying pan, breaking up the meat. Add onion and garlic, sauté for 2-3 minutes. Add taco seasoning, salsa, rice, black beans, and corn. Cook and stir all together for 5 minutes.
Fill each pepper half with stuffing. Place in large corning ware and cover.
Bake in the oven for 40 minutes. Sprinkle the cheese evenly over all the pepper halves. Bake 5 minutes, or until cheese is melted.
Enjoy these hardy peppers with a light salad or as a meal.
Once you go, You Know! Jamaica‘s tag line is so true!
The St. Louis Cooks have been away soaking up the rays, eating some awesome jerk food, and listening to some great music. It’s been over eight years since I’ve been to Jamaica. I didn’t realize how much I missed the warm Jamaican people, the awesome jerk food, and the incredible music and dance. It was the kids first visit to the island and they’re already asking to go back. Ya Mon!
Once you go, you know!
We had the pleasure of staying at the Iberostar Rose Hall Suites, thanks to my awesome mother n law for treating 15 family members. This resort was the perfect home for seven nights of fun and relaxation. I travel for both business and pleasure. I must admit this resort is top of my list for a family vacation. It offered non-stop fun and excitement especially for the kids, with beach aerobics, kids games, feeding the fish, and evening shows in the theatre. Every day at 3:00 PM, the awesome star entertainment staff danced the Cupid Shuffle and the Wobble dance, along with all the kids in our family. We didn’t have any shy ones in the bunch! In addition to the hotel activities, some family members went scuba diving for the first time. I can’t believe that my 11-year-old daughter was one of them, but she loved it.
I’m a firm believer in experiencing the culture and checking out an excursion or two. Dunns River Falls is a must see in Jamaica. If you are well and able, take the climb up the falls. It’s a bit challenging, but tons of fun for everyone. We left the older ones behind, but my son who is five years old and my nephew who is six both made it to the top. Of course, we bought the CD to help bring the experience back to life. Amstar Destination Management Company took very good care of us. Margie, our tour guide told us all about the history and culture of Jamaica.
Location is key with a larger group of people especially in Jamaica where transfer time can sometimes take 1-2 hours depending on what part of the island you are visiting. The Iberostar Rose Hall Suites has the perfect location because it’s only 20 minutes from the airport. The resort is set on a beautiful calm beach so it’s ideal for kids and all water activities. The resort also has convenient elevators throughout the property. We also had tons of options for food. They were very accommodating with our family. We were able to set up reservations every night in one of the many al a carte restaurants. My favorite though was the Japanese restaurant where they cooked and chopped right in front of our table. A special shout out to Sabrina, our cook that evening for all the fun and dancing!
When visiting another country, I have found that it’s the people who really make the vacation experience. It holds true for Jamaica as well. The people are so warm, friendly, and laid back.
Zucchini is one of my favorite vegetables especially in the summer. I grew up eating zucchini all the time, but I have never eaten them stuffed.
On this particular night, we had one of those great meals…marinated, grilled flank steaks, pasta salami salad, and stuffed zucchini on the grill or zucchini boats. It was our first time making them. I must admit they were so easy. Plus, we love it when the majority of our meal can be grilled.
Last year I could have used this recipe, because I had an abundance of zucchini from the garden. However, this year the moles took over and decided they liked my zucchini 😦 I had to buy this batch from our local grocery store, Dierbergs, but they always have wonderful produce.
Cut the zucchini in half lengthwise. Scoop out the pulp to about 1/4 inch from the skin. Chop the pulp.
In a bowl, mix the zucchini pulp, bacon, black olives, green chiles, onions, tomatoes, and cheddar cheese. Season with fresh basil and salt and pepper.
Stuff the zucchini halves with the mixture. Seal each half with aluminum foil.
Prepare the grill. Place packets on the grill over indirect heat. Cook approximately 15-20 minutes or until tender.
With stuffed zucchini, you can get creative with the mixture but I don’t think we will deviate from this recipe. It was so delicious – stuffed zucchini or zucchini boats whatever you prefer to call them!
During the heat of the summer, I love trying different salads, however I can’t take credit for this one. My husband pulled this one together. We seem to be on an avocado kick right now so sticking with that theme, here’s a great refreshing salad with or with out avocados.
In a large bowl, toss the mixed greens with dressing; reserving 3 tablespoons of dressing.
On five to six separate plates, evenly disperse all the greens.
In the same large bowl add the pineapple, blueberries, avocados, onions, and remaining dressing;
Disperse the mixture evenly over the greens. Add seasoning and sprinkle with cheese if desired. Serve immediately.
This salad was a hit with the family, however the kids preferred the salad with out the avocado’s. We also kept it very simple by using bottled Lemon Vinaigrette, but you can make your own or use any kind of Citrus Vinaigrette.
It’s a quick and yummy summer salad! On this particular night, we didn’t have enough time to grill the pineapple, but I do highly recommend grilled pineapple. We love it!
Salami, Tomatoes, Cucumbers, Asparagus, and fresh Basil
Last week, my husband was in the mood for a cold Pasta Salad. I was super excited because I love Pasta Salad. Since he was grilling the flank steaks and making the vegetable, I figured making the salad was the least I could do.
I approached this recipe with some practicality and a little creativity. I used all the ingredients that I had at home. That is the beautiful thing about cold Pasta Salad, you can use a ton of different vegetables/meats, and use many different types of dressings.
Cook pasta according to package directions and drain. I do not rinse my pasta. I drizzle a little olive oil so the pasta doesn’t stick. Let cool.
In a large mixing bowl, combine the pasta with all the other ingredients. Add the seasonings last. Stir until fully coated with dressing. Add Cheese last or with each individual serving. Refrigerate for 3-4 hours.
This dish is a perfect summer salad that’s ideal for any large get together. I must admit that I really like the salami in this Pasta Salad. It adds a lot of extra flavor. Also, I would have added some black olives too, but no one likes them like I do in this family.
There’s so much you can do with Pasta Salad. I swear that I make a different one every time I make it.
The St. Louis Cooks 