Hmmm…I’ve been staring at the peppers from my farm for a few weeks now. Unbelievably, they hadn’t rotted yet, despite best attempts to ignore them every time I reached in the refrigerator drawer for vegetable inspiration. Tonight, they seemed to let out a little cry for attention, and I pulled them out, along with some ground beef and leftover corn to create stuffed peppers. There isn’t any magic recipe for stuffed peppers – use the flavors and ingredients you like and get creative. Here’s what I came up with tonight:
Stuffed PeppersServes 42 large green peppers, halved and cleaned of seeds and stems (mine were small so I used another half)1 tablespoon extra virgin olive oil1 pound ground beef1 medium onion, diced1 teaspoon ground cumin1 tablespoon chili powder1 teaspoon ground coriander1/2 teaspoon salt1/2 teaspoon ground pepper1 cup cooked corn1/4 cup minced parsley1 cup shredded cheddar cheeseLay pepper halves in a baking dish and set aside. Heat oil in a large skillet over medium high heat, and add ground beef, breaking apart with a wooden spoon and cooking until no longer pink. Add onion and cook until softened, about 3 more minutes. Reduce heat to low and add seasonings; stir to combine. Remove from heat, add corn, parsley and cheese, stirring to combine.Spoon meat mixture into pepper halves and cover with aluminum foil. Bake at 350 degrees until peppers are cooked through, about 30 minutes.
ÂNOTE: Add cooked rice to the stuffing if you want, or serve it as a side dish as I plan to do this evening. If you add rice to the stuffing, this will fill more peppers so plan accordingly.