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Recipe Share – Southwest Stuffed Peppers

February 3, 2014


We love peppers! As we’re preparing to start seeds for our 2014 shares, it’s timely to share a recipe featuring this tasty and nutritious item. Easily grown in containers, with thousands of options in both hot and sweet peppers.

Have kids? Get a rainbow of colors to encourage eating something that’s good and good for them! A little rice, a little onion, some cheese and ground beef or turkey or even rabbit and here’s a tasty meal that’s quick and nutritious.

Stuffed Peppers

4 sweet bell peppers, halved and seeded

1/4 cup water

6 oz box zesty southwestern rice mix, prepared

small onion, diced

2 cups shredded cheddar cheese

1 pound ground beef or turkey, browned and drained

Arrange peppers in 9×13 glass baking dish, cut side down. Pour water in bottom of dish, cover tightly with foil and bake at 425 for 20 minutes. Leave oven on.Drain peppers then place back in dish, cut side up. Stir in 1 1/2 cup cheese mix, diced onion and ground beef into prepared rice mix. Fill peppers with rice mix and sprinkle remaining cheese on top. Bake for 5 minutes or until cheese melts.

Variation – can also spoon a little salsa on peppers before adding last bit of cheese.

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