I came across a recipe on Pinterest for
stuffed green peppers and since seeing the picture I had been craving
them. I also wanted to have more of a
Mexican inspired meal and that got my brain to thinking about using a rice packet
that we love so much in the peppers: Knorr Taco Rice. So I came up with my own twist to stuffed
green peppers using the taco rice.
I don’t have any photos of my actual cooking process or a photo
of the end result. I had fully planned on doing so, but my son had other plans
for me unfortunately. Right in the
middle of preparing the meal, he decided to uncap his sippy cup and spill its
entire contents all over himself and the living room floor. So…I swiped a few
images off the internet just to liven up the post and to point out a few of my explanations.
I have every intention of making this dish again and when I do, I will post
some photos. At the end I have also given a few twists you might want to add,
that I plan on trying myself next time. This meal was such a hit with my family
that I see myself fixing it several times in the future and constantly “perfecting”
the recipe.
Ingredient
list:
1 1/2 lb
ground beef
6 green (bell) peppers
washed and tops removed, insides cleared
1 - Knorr
Taco Rice packet
2- 10oz cans
of red enchilada sauce
Approx. 1/4
cup diced green onions
8 oz pkg of
Mexican blend shredded cheese or shredded quesadilla (white) cheese
Prep-work
and ingredient info:
You want
peppers with at least four curves at the bottom; I'm sure there is a technical
name for that part but I don't know it. This gives the pepper a wider and more
level base.
I had about
1/2 of 2nd can of enchilada sauce leftover. I warmed it up and offered it as a
garnish if someone wanted extra sauce.
Include some
green ends of onions in your mix and extra ends for garnish.
If you do
not want to pre-boil your peppers you will need to increase your cooking time
to about 45 minutes.
Most of the recipes for other types of stuffed peppers
said to cover the peppers with foil while baking. I didn’t cover mine and they
did just fine.
- Pre-heat oven to 400
- Bring about 6 cups of water to boil in large pot
- Blanch the peppers for 5 min
- Remove and set aside to cool; Don't drain the water yet
- Remove peppers and top with a good helping of cheese; place back in oven uncovered for 5-7 min until melted through and just slightly brown.
Refrigerate
any left over’s.
We also
served this meal with restaurant style white Queso dip. (Velveeta makes some
that is very good) I tried a few bites with this cheese drizzled over it and it
tastes so wonderful that next time I am going to stuff a few cubes of the
cheese down inside the peppers when I fill them with the meat mixture. I also
tried a few bites mixed with refried beans. I am sure you could substitute beans
for rice and it would taste well. You can also top the peppers with sour cream
instead of cheese or in addition to cheese if you wanted to. I don’t have a substitute
option for the Knorr Taco Rice. So if you cannot find it in your area then you
might try white rice and add about half a taco seasoning packet to give it that
extra punch of flavor. I originally intended on adding about half small can of
diced green chilies, but due to the sippy cup chaos, I forgot all about them.
Hope you all
enjoy and I would love to hear feed back or if you have any questions just post
them in the comments.
God Bless!
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