Week - 42 Mexican Style Stuffed Bell Peppers

This episode was inspired by a quick trip to the grocery store. There are times I walk around the store and look for inspiration. I found today 3 beautiful green bell peppers. Now, what to do with these gorgeous works of art. Of course, the normal could be done. Chop them up and throw them into some sauce. But today I wanted to showcase them instead of making the a side show. Stuffed bell peppers came to mind. It has been years since I have made a stuffed bell pepper and today was the day to break the fast. Immediately my mind went to some chipotle peppers I had in the freezer. Thoughts of a Mexican twist to the original style of stuffed peppers came to mind. What if salsa replaced the tomato sauce and chipotle peppers could help add depth and heat to the dish. A new dish was born. Then my mind went into thoughts of other styles of stuff peppers. I could add spaghetti sauce and mozzarella cheese for an Italian version. Or I could add oregano and feta cheese for a Greek style. This is a basic look into how my recipes formulate. My mind starts buzzing with ideas.

Stuffed bell peppers have basic ingredients. (Ground meat, sauce, and a grain) In this episode I used cooked barely instead of the original stand by of rice. Barley has a great chewy texture. Upon taste testing the recipe I decided I would next time stick to the traditional rice or brown rice. It was tasty, but I prefer rice in my stuffed bell peppers. My family also realized that they tasted even better the next day. The chipotle flavor had really melded into the entire dish.

Stuffed Green Bell Peppers

Mexican Style Stuffed Peppers

3 large green bell peppers (halved)

1 lb ground meat

2 cups cooked grains (brown or white rice, barley etc)

1 1/2 cups salsa

2 cups shredded cheddar cheese

2 t minced garlic

salt & pepper to taste

Mix meat, grain, salsa, 1 cup cheese, garlic, salt, and pepper. Place approx 1/2 cup into each green pepper half. Sprinkle remaining cheese on top. If you have leftover meat mixture put in between peppers in a 9 x 13 pan.

Cover and bake at 350 for approx. 40 minutes.

Serve with San Diego Style corn casserole.

Stuffed Green Bell Peppers

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