A New Twist on an Old Staple

Nothing exciting to share, but I do have a tasty new recipe for stuffed bell peppers.

Some weeks are just that way.

Southwestern Stuffed Peppers

• 1 c white rice
• 6 green onions, thinly sliced (I used green onions that I'd chopped and frozen)
• 1/2 lb. ground beef
• 1 c. frozen corn
• 4 oz chopped green chiles (I used Hatch chiles that I roasted and froze)
• 1.5 t. ground cumin
• 4 oz Monterey Jack, grated
• 4 large bell peppers, halved lengthwise, ribs and seeds removed
• 1 T. chipotle pepper sauce
• Salt and pepper
• Salsa (optional)
• Sour cream (optional)

Heat oven to 375F. Cook the rice according to the package directions. Cook beef until no longer pink. Stir in the corn, chiles, cumin, cooked rice, 1/2 of the cheese, chipotle sauce, 1/2 t. salt and 1/4 t. pepper.

Arrange the bell peppers, cut-side up, in a 9x13" baking dish or pan. Divide the beef mixture among the bell peppers, add 1/2 c. water to the dish, tightly cover the dish with foil, and baking until the bell peppers are soft (30-40 minutes). Uncover, sprinkle with the remaining cheese and bake until browned, another 5-7 minutes.

Top with green onions, and sour cream and salsa (if desired).