I make stuffed peppers every so often, usually with rice and beans, or sausage and veggies. These particular ones were partially the result of trying to eat everything that was in the fridge before a weekend away, and partially me wishing I had planned tacos for dinner. Regardless, they may just be my favourite stuffed peppers yet! Cheesy, just a wee bit spicy and really hearty, serve with a bit of rice and you’ve got yourself a full meal, or don’t, and just eat more of these!
Serves 8 with a side, or 4 as full meal (trust me, it holds its own)
1 medium onion, diced
1-2 cloves of garlic, finely chopped
500g ground beef
1 cup corn kernels
1 127 ml can chopped green chilies
1 large tomato, diced
1/2 packet taco seasoning
1 bag of fresh spinach, chopped ( about 3 cups)
1 cup mozzarella cheese
4 bell peppers, cut in half
Sour cream, for serving
1) In a large skillet, heat 2 tbsp of olive oil, and cook onion, garlic, and beef on medium heat until meat is browned (about 5-7 minutes.)
2) While the meat is cooking; hollow out the pepper, removing the white membrane and seeds with a pairing knife. I like to leave the stems in tact for cute factor, plus with them on you can fit more of the filling. Set aside.
3) Next, add the corn to the saucepan and sauté a couple minutes. Then add chili, tomato and taco seasoning, along with about a half of a cup of water, and simmer, covered for 5 minutes, until it starts to form a sauce.
4) Stir everything through a few times while continuing to cook, then add the chopped spinach and fold through until wilted.
5) Add the cheese and fold through again, until is has melted, then turn off heat.
6) Heat your barbeque to 400 degrees Fahrenheit. The reason this is not done earlier is to give the filling a bit of a chance to cool, so it doesn’t go in the peppers, and onto the barbeque, piping hot.
7) Place the peppers skin side down on a cast iron skillet (or baking sheet that you don’t mind getting charred, if that is all you have.) Spoon the filling into each of the peppers just slightly over the top.
8) Cook for 15 minutes or until the peppers skin starts to blister.
9) Serve with a dollop of sour cream and a cold cerveza. And let’s not talk about how many recipes I have that end with sour cream…and a cold beer! 😉