Mini peppers have a sweeter, less bitter flavor than a regular bell pepper, and the leftover meat will taste great in enchiladas, chimichangas or tacos.
Recipe and photograph by Kimme Hargrove
12-16 mini sweet bell peppers
1 pound ground hamburger, venison or turkey
1 onion, diced
2 cloves garlic, minced
1 cup white rice, cooked
1 10-ounce can Ro-tel
Salt and pepper
1 cup cheddar cheese, shredded
Heat oven to 400°F.
Cut peppers in half, vertically. Remove ribs and seeds. Set aside.
In a large skillet, brown meat with onion and garlic, over medium heat for about 8 minutes. Drain excess fat. Add rice, Rot-el, and salt and pepper to taste.
On a baking sheet, line bell peppers cut-side up. Spoon meat mixture into each pepper. Cover dish with aluminum foil, and cook for 40 minutes.
Remove foil and sprinkle cheddar cheese over each pepper. Cook until cheese melts, about 5 minutes.
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