This week I started with some Stuffed Green Peppers. There are a million recipes and variations out there, but like always, I try to use what I have in my pantry so I don't have to buy a bunch of groceries. So my variation doesn't include tomato sauce and adds some chorizo for an added kick of flavor. The hubby loved these things and was bummed that I didn't cook more of them.. And to my surprise, the kids liked them too (even my one daughter who hates rice!). Success.
(Makes 16 Stuffed Peppers)
- 8 bell peppers
- 1 lb pork sausage
- 1/2 lb chorizo
- 6oz of Minute Rice Multi-Grain Medley (contains quinoa, brown rice, barley, oats, wheat & rye)
- 14.5oz can of diced tomatoes with garlic & onion
- 11oz can of mexicorn
- 1/2 - 1 cup of shredded mexican cheese
While the sausage & rice are cooking, take out the seeds of the peppers, slice them in half and place to the side.
Once the meat is cooked thoroughly, drain it. Then, place the meat back into the skillet along with the corn and tomatoes. Mix.
When the rice is cooked, drain and then add the rice to the skillet with the meat mixture. Mix.
Then, fill the pepper halves with the meat mixture.
Top each pepper with about 1/2 tablespoon of the shredded cheese
For Dinner That Night.. Place the desired number of assembled peppers in a shallow baking dish. Fill with enough water to cover the bottom of the dish. Cover with foil and bake at 400 degrees for 30-45 minutes or until peppers are tender and cheese is melted.
To Freeze.. Put uncooked assembled peppers on a baking sheet in the freezer. Once frozen, wrap them individually in saran wrap and place in pan or large Ziploc bag in freezer until ready to eat. To heat, thaw completely and cook according to directions above.
Make some to eat now and freeze some for later...