Subj : 8/19 Hot & Spicy Day - 5
To   : All
From : Dave Drum
Date : Sun Aug 18 2024 03:33 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Mexi-Bell Peppers
 Categories: Beef, Vegetables, Chilies, Rice, Cheese
      Yield: 4 Servings
 
      1 tb Oil
      1 lg Onion; chopped
      1 cl Garlic; minced
      1 lb Ground Beef
  1 1/2 c  Canned diced tomatoes
           - w/chilies
  1 1/2 ts Dried basil
      1 ts Dried oregano
      2 tb Mexene chilli spice mix
           Salt & pepper
      2 c  Cooked rice; brown or white
      1 c  Cooked black beans
    1/2 c  Shoepeg corn or niblets *
  1 2/3 c  Sharp cheddar; shredded,
           - divided
      4 lg Mexi-bell peppers; tops cut
           - off, cored
 
  Set oven @ 350ºF/175ºC.
  
  Heat oil in a large skillet, add onion and cook over
  medium heat until soft.
  
  Add garlic and beef, cook beef until no longer pink,
  breaking up meat with a spoon.
  
  Add tomatoes, basil, oregano, chilli mix, salt and
  pepper, reduce heat and simmer 10 minutes.
  
  In a large bowl, combine rice, beans and corn.
  
  Add meat mixture and 1 cup of cheese, mix to combine.
  
  Spoon stuffing into peppers and place in a baking dish.
  
  Add 1/4 cup water to the bottom of the dish, cover with
  foil and bake 30-40 minutes or until peppers are tender.
  
  Remove foil, top with remaining cheese and bake until
  cheese is melted.
  
  * NOTES: I used a small can of Green Giant Mexi-Corn to
  good effect. I also used a fairly spicy jarred red
  enchilada sauce instead of the traditional "red gravy"
  (marinara). - UDD
  
  From: http://www.food.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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