Tuesday, January 11, 2011

Southwestern Stuffed Bell Peppers

4 medium to large bell peppers, any color - your choice
1 lb ground lean meat (your choice - I used turkey this time)
1 clove fresh garlic, minced
1 small to medium onion, diced
1 pkg of your favorite taco seasoning mix
1 T chili powder (optional)
1 regular can of corn
1 6 oz can of V8
1/4 c water

Cut tops of bell peppers off (save for soup or compost) remove seeds & ribs (compost). Rinse peppers.

In skillet, cook ground meat with onion and garlic until meat is cooked through. Drain any extra fat. Add can of corn, taco seasoning package, chili powder, V8 and water. Simmer about 5 min.

Divide the mixture into each of the bell peppers & place in a 8x8x2 pan. Bake at 350 for about 25-30 minutes.


You could add cheese, tomatoes, sour cream, crumbled tortilla chips, cilantro...

(Pictured: On two of them I added pepperjack slices & on the other two Parm cheese - crumbled tortilla chips on all four)