Friday, March 30, 2012

tex mex stuffed peppers


That's how I'm feeling.

Could be because I'm approximately 14 weeks pregnant and deciding not to do anything just might be the best thing ever.

But, wait.
I do have an 18 month old little BOY who doesn't let Mama rest a moment, even if she's very tired from playing chase outside and growing another child, all at the same time.

So, lazy?
I wish.

When you combine all the above things, you get these stuffed Tex-Mex peppers.
No recipe needed!

Tex Mex Stuffed Peppers
Serves 4 or makes 8 halves.
4 red bell peppers
a pound of ground beef
a couple teaspoons each of ground cumin, chili powder, paprika, etc....whatever you want!
a cup or two of frozen corn
a cup or two of leftover rice (Mexican or just plain will do fine)
a can of drained, rinsed black beans
a cup or two of leftover queso (now, you can "make" it: a block of Velveeta zapped in the microwave with a can of Rotel OR you can buy it)
a few handfuls of shredded Mexican cheese

Split peppers and de-seed.  Place in a lasagna pan, so that all sides are touching another one, (you don't want them tipping over!) and set aside.
Brown beef with spices until cooked through, over medium heat, and drain any excess fat.
Add corn, rice, beans, and queso and stir to combine over medium low heat, until all melty and gooey and delicious looking.
Spoon into pepper halves.  Pour water in pan, about halfway up the sides of the peppers, cover tightly with aluminum foil, and bake at 375* for about 20 minutes.  Remove foil, cover with shredded cheese, and broil for a few minutes, until cheese is nice and bubbly and getting brown.
Remove, cool, and enjoy with a spoon!

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