My first food post! ♥

I made stuffed green peppers. The recipe I adapted it from was for 8-10 peppers, and as it is just me and Jake I cut it in half for 4-5 so we could each have one and then another one for leftovers sometime. Well there was actually way too much stuffing for just 4 peppers…this recipe is definitely enough for about 6 peppers. (depending slightly on pepper size obviously).

Here is what ingredients you will need:

– Peppers(*helpful tip is to make sure that they are stable enough on the bottom to ‘sit up’ on their own so you don’t have spilling peppers! 🙂

– Small/medium onion

– Can of DICED tomatoes(yes the picture is of stewed tomatoes, thats what the recipe called for, but I had to spend time cutting them into smaller pieces and so next time I’ll be using diced)

– 1 can of corn

– 1 pound of ground beef

– 1 cup of rice

-Chili powder, and I threw in some chipotle powder too

– Ketchup

– Cheese to sprinkle on top

What do do:

• Cook your rice and set aside.  * Look at the bottom of this post for a rice cooking tutorial 🙂
• Cut the tops off of your peppers and clean. Set aside
• Chop your onion and the tops of the peppers into a small dice
• Bring a large pot of water to a boil and boil the peppers for 3-4 minutes until they softened a little bit (as pictured)

• Take them out and run under cold water for a second or two and then set aside.
• Turn on oven to 350 degrees
• Start browning beef, once brown add the onions and pepper pieces until soft
• Add corn, tomatoes, 1 -2 tsps of chili powder/ chipotle powder or whatever seasoning you choose.
• Add ketchup, about 5 tablespoons-more or less- just to get a ‘stewier’ consistency
• Mix in your rice and stir entire mixture together

Here is what my pepper stuffing looked like after I was done:

• Pack each pepper tightly with the stuffing and place in a tin foil lined baking dish
• Sprinkle the tops with cheese
• Bake for 10-15 minutes (I finished with a broil to get a pretty brown color 🙂 )

Here is the finished product:

Rice tutorial: