Stuffed Red Bell Peppers
Can't stop, won't stop.
As I said, I would post a recipe soon for stuffed bell peppers. Little did you knowwww, it would be right meow! After seeing tasty recipes on Pinterest and a tasty looking picture of a stuffed pepper on Instagram, I decided tonight was the night! I have been karaoking quiiiite a lot recently, so please reference me singing "Waiting for tonight! Whoaaaaa!" The second I made my inside mix, I knew I would be a happy happy girl. All the spices I added smelled delicious mixed with the freshness of the red bell peppers. And if you haven't hopped on the bell pepper train yet, I highly suggest you do that very soon. Bell peppers, as I have said before, are very high in cartenoids, which fight long term illness, as well as high in Vitamin C. These types of peppers are not "hot", and have a crisp bite when you eat them (reminds me of apple texture). Peppers are also very good for the digestion system.
Here is the recipe I found on food.com, but really, this is the kind of thing where you can add in the ingredients you want to fill the inside with either meat, veggies, or both. I made mine vegetarian, but to each his own. If I were to make this again with meat, I would definitely mix ground turkey in them.
Ingredients:
2 tablespoons cumin
2 tablespoons chili powder
2 large red bell peppers
1 cup cooked white rice (I used basmati)
1 small yellow onion
1/2 cup fresh corn (I used frozen and thawed it)
1 cup grated cheddar cheese
4 bell peppers, any color (yellow, green, orange, red) with the green tops sliced off and the insides clean out with water
Directions:
1. Preheat oven to 350 degrees
2. In a large bowl, mix all ingredients except the 1/2 the cup of cheese and the bell peppers
3. Add salt and pepper to taste
4. Stuff with mixture and cover with remaining cheddar cheese
5. Add 1/2 cup water to baking dish (to keep the bottoms from burning)
6. Add bell peppers to baking dish and bake for 30 minutes, or until tender and the cheese is golden brown
As I said, I would post a recipe soon for stuffed bell peppers. Little did you knowwww, it would be right meow! After seeing tasty recipes on Pinterest and a tasty looking picture of a stuffed pepper on Instagram, I decided tonight was the night! I have been karaoking quiiiite a lot recently, so please reference me singing "Waiting for tonight! Whoaaaaa!" The second I made my inside mix, I knew I would be a happy happy girl. All the spices I added smelled delicious mixed with the freshness of the red bell peppers. And if you haven't hopped on the bell pepper train yet, I highly suggest you do that very soon. Bell peppers, as I have said before, are very high in cartenoids, which fight long term illness, as well as high in Vitamin C. These types of peppers are not "hot", and have a crisp bite when you eat them (reminds me of apple texture). Peppers are also very good for the digestion system.
Here is the recipe I found on food.com, but really, this is the kind of thing where you can add in the ingredients you want to fill the inside with either meat, veggies, or both. I made mine vegetarian, but to each his own. If I were to make this again with meat, I would definitely mix ground turkey in them.
Ingredients:
2 tablespoons cumin
2 tablespoons chili powder
2 large red bell peppers
1 cup cooked white rice (I used basmati)
1 small yellow onion
1/2 cup fresh corn (I used frozen and thawed it)
1 cup grated cheddar cheese
4 bell peppers, any color (yellow, green, orange, red) with the green tops sliced off and the insides clean out with water
Directions:
1. Preheat oven to 350 degrees
2. In a large bowl, mix all ingredients except the 1/2 the cup of cheese and the bell peppers
3. Add salt and pepper to taste
4. Stuff with mixture and cover with remaining cheddar cheese
5. Add 1/2 cup water to baking dish (to keep the bottoms from burning)
6. Add bell peppers to baking dish and bake for 30 minutes, or until tender and the cheese is golden brown
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