Southwestern Style Stuffed Peppers a la Lindsey!
My youngest daughter graduated from college and is now back home awaiting the fall term to begin the teaching credential program. She made dinner for us last night and it was delicious. I ate every bite! When she first said she was going to make stuffed peppers, visions of my childhood danced in my head. Those were okay but not what I expected my daughter to decide to prepare!
Needless to say, I was inquisitive. Did she have a recipe? Nope. She was trying to remember some that she had tasted a year ago....she landed this one! She wrote up what she did and I had to share!
Southwestern Style Stuffed Peppers a la Lindsey
6 bell peppers
1 can black beans, drained
2 oz. diced green chilies, drained
1 small can of corn, drained
1/2 lb. ground beef
Zatarain's Spanish Rice
1 14.8 oz. can stewed tomatoes (with Mexican seasoning) to be used in the rice.
Half an envelope Lawry's taco seasoning
1) Preheat oven to 375
2) Brown beef and add Lawry's seasoning as directed on the package.
3) Cook rice with the stewed tomatoes as directed on the Zatarain's box.
4) Cut the tops off of the peppers and removed seeds.
5) Blanch peppers for 3-4 minutes.
6) In a bowl mix the beef, rice, black beans, corn, cheese and green chilies.
7) Fill the peppers.
8) Bake for 25 minutes. Remove from oven to top with cheese. Continue baking for another 5 to 10 minutes, until the pepper is tender.
Serve with sour cream and hot sauce, if desired.
These were simply quite tasty!