Stuffed Peppers

 I found these gorgeous peppers at the Mexican market. You normally do not see them with these beautiful green stems. When I saw them I knew that I wanted to make stuffed peppers. These are red peppers and pasilla peppers. They have a slight kick but are not hot. Very flavorful.




I used brown rice but you can use any grain such as white rice, quinoa, barely. 1 1/2 cup rice 3 cups water, and a little butter While this cooks, I will do the rest of the prep.






If you live in the US chances are you have some sort of Mexican market or Carniceria in your neighborhood. I bought 1 1/2 lbs ground pork already marinated. It was on sale $2.99 lb. You can use chicken, beef, chorizo. This recipe is very versatile. If you do not have a Carniceria in your town take any meat and season it to your liking.

When meat is done, drain all the liquid.



This step is optional. Leave out if you have any nut allergies. I tried this in a recipe a few months ago and you did not taste the nuts but it gave the peppers a great crunchy texture.


I took about 8 almonds and chopped them into little pieces.

Once rice, meat, and optional nuts are ready put that in a bowl and add your favorite bean. I used pinto. You can use black, or kidney. Drain and rinse the beans prior to putting it in the bowl.

Using a spoon stuff the peppers. I use the back of the spoon to push all the stuffing in.









If need to know how to clean a pepper please see my " How to clean a pepper."

 Do the same with the pasilla peppers.

No  foil is required. I use  it for an "easy breezy"clean up.


Put enough water in the pan to cover about 1/4 of the peppers. This keeps them from getting dry.




Peppers that do not lie flat such as the pasilla. I used the tops to lean them on.


Heat oven to 425 and cook for 25-30 min. Last 5 min top with your favorite cheese. I used low fat shredded Mexican cheeses here.




If you have any stuffing left, it makes great bowls for lunch the next day. All this and still under $10 for the meal!

Enjoy!