"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Kayla's Mexican Stuffed Peppers Recipe

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This recipe for Kayla's Mexican Stuffed Peppers, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kayla Huffman

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground turkey, chicken, beef or sausage
1 garlic clove, minced
╝ onion, minced
1 t. garlic powder
1 t. cumin
3 large red bell peppers, washed & cut in half with all seeds removed
1 c. fat-free chicken broth or water
1 jar salsa
1 can black beans or kidney beans
1 bag of frozen corn, cooked
1 c. cooked brown rice or quinoa
Olive oil spray
╝ c. shredded cheese (Cheddar or Mexican blend)

Directions:
Directions:
Preheat oven to 400║. Spray a little olive oil spray in a medium sized sautÚ pan and heat over medium heat. Add onion & garlic to the pan. SautÚ for about 2 minutes and add ground meat. Season with the garlic powder and cumin & brown the meat for several minutes until meat is completely cooked. Add contents of the jar of salsa, corn & beans. Mix well & simmer on low for about 5 minutes. Combine the meat mixture with the rice/quinoa mixture.

Cut the bell pepper in half & make sure to remove all seeds & membrane. Place in a baking dish and spoon the meat mixture into each pepper half. Fill them with as much mixture as you can. Place all stuffed peppers on the baking dish and pour chicken broth or water in the bottom of the pan...to prevent burning. Cover tight with aluminum foil & bake for 30 minutes. Top with shredded cheese and put back in oven to 5 minutes or until cheese is melted.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Note: If you like your peppers a little more "done" you can parboil in boiling water for 5 minutes and then drain before stuffing with meat/rice mixture.

 

 

 

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