(Sorry about the funny photos this week…I posted them from our desktop and it does weird things to them?!)
Here’s what I love about this recipe. You can make a ton of the “filling” and use it so many different ways! The recipe for the filling that I will post below will easily stretch into 3 meals! You could…
- Stuff the filling into green peppers, or other bell peppers
- Eat the filling for lunch with chips
- Add the filling to some nachos with lots of melt-y cheese
- Add it to some taco shells or tortillas with lettuce and tomatoes from the garden
- Eat it straight up
You could also freeze the unused portion and make any of the above items at a later time!
Versatility. At it’s best!!!
- 1 1/3 lbs ground beef or chuck
- 1 1/2 cups rice
- 15 oz can diced tomatoes, undrained
- 6 oz can tomato paste
- 1 cup frozen corn
- 3-4 Tbsp homemade taco seasoning
- Salt and pepper to taste
- 2 poblano peppers seeded and halved (4 if making for 4 adults...I know the kids wouldn't go for the spice.)
- 1-2 cups shredded Mexican blend cheese
- Side salad and homemade dressing
- Prepare filling: Brown the ground beef in a large skillet, drain and return to skillet.
- Stir in the rice with 3 1/2 cups of water. Add the diced tomatoes, tomato paste, and frozen corn.
- Stir together and bring to a boil. Then cover and reduce heat to low.
- Cook for about 20 minutes, or until the rise is done. Continue cooking to let any extra liquid cook off. Once it reaches the desired consistency, spoon into open peppers.
- Top the stuffed peppers with some shredded Mexican cheese and bake at 400 for about 10 minutes, until cheese has melted and peppers begin to soften.
- Serve Stuffed Poblano Peppers with side salad.
- Save or freeze leftovers for a “repurposed meal” a few days later.