cooking in real life: mexican-ish stuffed peppers

21 Sep

I have been emptying the freezer and pantry out and trying to make creative meals. The husband suggested using Chrorizo in stuffed peppers. I foraged in the pantry and this is what I found:

What you see:

1 can – black beans

1 can – pinto beans

1 can – white core

1 can – fire roasted diced tomatoes

6 red bell peppers

2 “hot” green peppers (fresh from my garden)

misc. baby bells from my garden

2 cups rice

1 tube of Chorizo

Mexican cheese (I had half a wheel in freezer – any kind will work)

I cut the peppers in half and boiled them for 1-2 minutes. I just wanted to take the crunch out.  While that was happening I was also /making the rice in another pot. I opened and rinsed the cans of beans.

When the rice is finished cooking, brown the chorizo. Add in diced hot green peppers. Add rice 1 cup at a time. Add half of the combined beans, add corn and diced tomatoes. Mix well. Add more rice & beans until you like the consistency.

This is what my mixture looked like. Stuff your peppers and add crumbled mexican cheese in top.

Here is the pre-oven shot:

After 20 minutes (or cheese is melted):

THIS WAS A HUGE WINNER! The picky kid ate her share lickety split and asked for seconds! Never happens – must have been a GOOD pepper!


4 Responses to “cooking in real life: mexican-ish stuffed peppers”

  1. KLI September 22, 2010 at 2:39 am #

    cannot wait to try!!! thanks for sharing!

  2. South Beach Steve September 25, 2010 at 2:55 pm #

    This looks delicious!

    • jeninRL September 25, 2010 at 3:33 pm #

      They taste even better than they look!! =)


  3. Lindsay Dianne October 19, 2010 at 10:05 pm #

    thanks so much for sharing. this looks AMAZING. Seriously.

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