STUFFED PEPPERS

One of my girls LOVES stuffed peppers, and can never get enough of them!  Today she learned how to make them on her own, using our family favorite recipe with a lot of quick ingredients we already had in the house.  We're lucky that our green peppers are ready to be picked from the garden - and there was a nice selection of colorful bell peppers at the market. 

​The nice thing about Stuffed Peppers is that you can make them as mild or spicy as you would like!  And for those in the house that don't really care for peppers, I usually shape the extra meat mixture into a small loaf pan and bake it in the oven while the Stuffed Peppers are baking.  So good with some Spanish Rice!

First, start with a selection of fresh, vine-ripened bell peppers for the best flavor.  These can be as colorful as you want - green, yellow, orange, deep red!

A mixture of ground beef, rice, taco seasoning, shredded cheese, chunky salsa (with onions, peppers and other spices) adds just the perfect seasoning - select your salsa "hotness" by your favorite preference - mild, medium or SPICED UP!

​I cook my peppers in tomato sauce - under the peppers and just enough for the peppers to simmer in the sweet tomato sauce while they are baking - keeps everything moist and flavorful!

The nice thing about this recipe is that you probably have most of the ingredients in your kitchen already - and only need to pick up some fresh peppers!

​It takes about 15 minutes to have this completely prepared and ready for the oven.  You can either prepare with your peppers "standing up" to serve 6 to 8, or cut the peppers in half and lay them horizontally in a baking pan - which will make 12 to 16 servings.

And if you are lucky enough to have any leftovers, these are FABULOUS the next day, heated and piled into soft flour burritos and topped with shredded cheese, lettuce, salsa and sour cream.  Perfected seasoned for quick tacos!

​Ole!  Hope that you enjoy this delicious Mexican feast as much as we do!