Tag: Monterey Jack

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)
• 1 pound of lean Ground Beef
• 1 small Onion, diced
• 2 cloves of Garlic, minced
• 2 tablespoons of Taco Seasoning
• 2/3 cup of Salsa
• 2 cups of cooked Rice
• 1 cup of Black Beans, drained and rinsed
• 1 cup of Corn (fresh, canned or frozen)
• 1-1/2 cups of shredded or grated Colby and Monterey Jack Cheese

Directions

1. Rinse peppers in cold water.  Cut each pepper in half lengthwise, through the stem, removing all seeds.
2. Preheat oven to 350 degrees.
3. 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.
4. Fill each pepper half with stuffing. Place in large corning ware and cover.
5. 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.