Thursday, December 4, 2014

Take a break from leftovers!

We are tired of turkey... and stuffing, gravy and mac and cheese... So Babe decided that tonight he would whip up something different.  Let's take a break from leftovers!

I mentioned this recipe a few months ago, but I didn't have a chance to take any photos. This time I did.  This is a variation from a traditional recipe as Babe used poblano peppers instead of bell peppers.  They were delicious and had just a hint of heat!

Stuffed Peppers

  • 4-6 poblano peppers, either cut in half and seeded or with a slit cut in center to create a pocket and seeded
  • 1 package prepared spanish rice (can be made ahead)
  • 3/4- 1 lb ground beef
  • 1 onion, chopped
  • favorite taco seasoning
  • favorite cheese, Babe used mozzarella tonight, but cheddar would be great too
  • sliced tomatoes
  • cilantro for garnish
  1. Preheat oven to 425
  2. Brown beef in skillet
  3. Add in onion and saute until tender
  4. add in taco seasoning and a little water if needed
  5. Stir in rice and cheese
  6. Spoon filling into each pepper and place on foil lined baking sheet
  7. Layer sliced tomato on top of each
  8. Bake in oven 20 minutes, until pepper is tender and filling is warmed through
  9. Garnish with cilantro and serve
I really never ate stuffed peppers before I met Babe, but if they are prepared like this... well yes!  I'll devour them!  The leftover stuffing is great over a salad with salsa or in a burrito or tacos.  They would even be delicious mixed into a breakfast scramble!