What can we say, but there are almost as many ways to stuff a pepper as there are to stuff a chicken.
This recipe took advantage of many leftover ingredients from an earlier taco night but nothing says you cannot make all the parts from scratch. Or wait for peppers to go on sale and have tacos the night before. Queso fresco is a simple Mexican cheese much like feta mixed with mozzarella. It can be substituted with any good white melting cheese.
Taco Stuffed Red Peppers
- 1 1/2 cups saffron rice
- 1 1/2 cups drunken pinto beans
- 1/2 lb ground beef
- 1/2 cup onion diced fine
- 2 tsp chili powder
- 1 tsp dried cayenne pepper
- 2 tbsp fresh cilantro chopped
- 1/4 cup beef stock
- Shredded queso fresco
- 3-4 large red bell peppers
In a large frying pan saute the onion in oil over medium heat until it begins to brown. Add meat and brown breaking up any large clumps. Add stock, chili powder, cayenne and cilantro and cook until thick. Mix meat with rice and beans. Slice each pepper in half lengthwise. Scoop out seeds but leave stem intact. Spoon equal amounts of filling into each pepper half. Grease a baking dish large enough to hold all pepper halves in 1 layer. Place peppers in dish, cover with cheese and bake in an oven at 375 degrees for 20 minutes. Sprinkle cheese on top and cook until it begins to brown, about 10 more minutes. Serve hot with chopped avocado and salsa.