Fiesta Stuffed Peppers
Prep Time
Cooking Mode
15 mL (1 tbsp.) tbsp. canola oil
1 small onion, chopped
1 garlic clove, finely chopped
5 mL (1 tsp.) tsp chili powder
2 mL (½ tsp.) tsp ground cumin
450 g (1 lb.) lb ground beef
250 mL (1 cup) cup canned diced tomatoes with juices
4 yellow, orange or red peppers, halved and seeded
500 mL (2 cups) cup long grain brown rice, cooked
341 mL (1 can) cup whole kernel corn, drained
1 egg, beaten
30 mL (2 tbsp.) tbsp. cilantro, chopped
60 mL (¼ cup) cup sour cream
1 L (4 cups) cup spinach
80 mL (⅓ cup) cup store-bought ranch dressing
Salt and Pepper, to taste
15 mL (1 tbsp.) tbsp. canola oil
1 small onion, chopped
1 garlic clove, finely chopped
5 mL (1 tsp.) tsp chili powder
2 mL (½ tsp.) tsp ground cumin
450 g (1 lb.) lb ground beef
250 mL (1 cup) cup canned diced tomatoes with juices
4 yellow, orange or red peppers, halved and seeded
500 mL (2 cups) cup long grain brown rice, cooked
341 mL (1 can) cup whole kernel corn, drained
1 egg, beaten
30 mL (2 tbsp.) tbsp. cilantro, chopped
60 mL (¼ cup) cup sour cream
1 L (4 cups) cup spinach
80 mL (⅓ cup) cup store-bought ranch dressing
Salt and Pepper, to taste
Directions
1Preheat oven to 350°F (180°C).
2In a medium, nonstick skillet, heat oil and add onion, garlic, chili powder, cumin, salt and pepper. Cover partially and cook about 5 min over low heat,, stirring often, until very soft,.
3Adjust heat to medium. Add beef and brown well. Add tomatoes and simmer 7 to 10 min or until juices evaporate,.
4Meanwhile in a large pot of boiling water, blanch peppers for 2 min. Drain well. Place cut-side up on a rimmed baking sheet.
5Add rice and corn to meat mixture. Stir in egg and cilantro.
6Divide mixture evenly between pepper halves, mounding as needed.
7Bake 10 to 15 min. or until peppers are softened.
8Garnish with sour cream. Serve with spinach tossed with dressing.
9To get 500 ml (2 cups) cooked rice, cook about 125 g (4 oz.) of rice, i.e., 175 mL (3/4 cup). If you don’t have any sour cream handy, you can replace it with Greek yoghurt to add a touch of tartness to the peppers.
Disclaimer
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Personal Note
Personal Note