Sandy brought dreary weather and the need for comfort food–I feel a few pounds of hibernation weight coming on as the temps continue to drop. Very thankful that we’re on the outskirts of the hurricane’s reach and we’ve got the power to cook these.
These are the best Stuffed Peppers EVER and can be made ahead. The recipe from Real Simple calls for beef, but we always go with black beans and extra corn.
So while Sandy continues to bring rain and wind outside, we’ll continue to stuff ourselves with peppers.
1 c. long grain white rice
1 Tbsp. olive oil
6 scallions, thinly sliced, white & green parts separated (I’ve used regular onions as well)
1/2 lb. ground beef chuck (substitute black beans)
1 c. frozen corn
1 4.5 oz. can chopped green chiles
1 tsp. ground cumin
4 oz. (1 c.) Monterey Jack, grated (I’ve used cheddar cheese)
kosher salt & black pepper
4 large bell peppers, halved lengthwise, ribs and seeds removed
1/2 c. plain low-fat Greek yogurt
Salsa for serving
Heat oven to 375 degrees. Cook the rice according to package directions. Heat the oil in a large skillet over medium-high heat. Add the scallion whites and beef (or black beans) and cook, breaking the beef up with a spoon until no longer pink, 3 to 5 minutes. Stir in corn, chilies, cumin, cooked rice, 1/2 c. of the Monterey Jack, 1/2 tsp. salt, and 1/4 tsp. black pepper.
Arrange the bell peppers, cut side up, in a 9×13 baking dish. Divide the beef mixture among the bell peppers, add 1/2 c. water to the dish, tightly cover the dish with foil, and bake until the bell peppers are soft, 30 to 40 minutes. Uncover, sprinkle with the remaining 1/2 c. of Monterey Jack, and bake until browned, 5 to 7 minutes more.
In a small bowl, whisk together the yogurt and 1/4 c. water. Drizzle over the bell peppers and top with the salsa and scallion greens.
The Bibliography: Real Simple Magazine, February 2012