My dinner menu can often be dictated by the sale ads of the local grocery store’s newspaper. 77 cent red bell peppers this week made my college wallet happy! Yep, I might have had an over flowing basket of peppers. I love bell peppers! Raw, bell peppers are crunchy, flavorful, and full of vitamin c, however tonight I cooked them! Adding heat to the peppers makes them soft and sweeter. However it's important to realize the heat also diminishes their vitamin c content; but the good new is the heat also allows for a crucial release of some antioxidants we can't obtain from a purely raw diet. So lets crank up the heat and get to work.
Here we go:
I started with cooking some brown jasmine rice (rice always takes so long for my impatient tolerance, so I made sure to start it first).
1 cup brown jasmine rice
2 cups water
Then I took a pound of ground beef, throw it into my cast-iron skillet (no literal meaning of throw) and dowsed the beef with three table spoons of lime juice. I used a spatula to make sure all the meat had a change to get a sip of the sour liquid. Following this I added a half cup diced red onion, a tablespoon Onion powder, 2 teaspoons chili powder, and two teaspoons salt. I let the meat sit in the skillet for about five minutes before turning on the stove burner.
3 tablespoons lime juice
1/2 cup diced red onion
tablespoon onion powder
2 teaspoon chili powder
2 teaspoon salt
The great part of stuffed bell pepper is there is no right or wrong way. I merely used the things on hand. I would have loved to put in some taco seasoning! But unfortunately I didn't have any. With a can of black beans and a jar of salsa in my cupboard, I decided to take a southwestern approach.
I turned on the stove to start cooking the meat (medium heat). Then proceeded to add a cup of black beans (drained and rinsed) half a cup salsa and a generous cup of the now cooked rice.
1 cup rice
1 cup black beans
1/2 cup salsa
Once the peppers were hollowed, it was stuffin' time! Alternating cheese, meat, cheese, meat, I filled the peppers and slid them into the oven for 20 minutes at 350 degrees.
1 cup brown jasmine rice
2 cups water
Then I took a pound of ground beef, throw it into my cast-iron skillet (no literal meaning of throw) and dowsed the beef with three table spoons of lime juice. I used a spatula to make sure all the meat had a change to get a sip of the sour liquid. Following this I added a half cup diced red onion, a tablespoon Onion powder, 2 teaspoons chili powder, and two teaspoons salt. I let the meat sit in the skillet for about five minutes before turning on the stove burner.
3 tablespoons lime juice
1/2 cup diced red onion
tablespoon onion powder
2 teaspoon chili powder
2 teaspoon salt
The great part of stuffed bell pepper is there is no right or wrong way. I merely used the things on hand. I would have loved to put in some taco seasoning! But unfortunately I didn't have any. With a can of black beans and a jar of salsa in my cupboard, I decided to take a southwestern approach.
I turned on the stove to start cooking the meat (medium heat). Then proceeded to add a cup of black beans (drained and rinsed) half a cup salsa and a generous cup of the now cooked rice.
1 cup rice
1 cup black beans
1/2 cup salsa
Once the peppers were hollowed, it was stuffin' time! Alternating cheese, meat, cheese, meat, I filled the peppers and slid them into the oven for 20 minutes at 350 degrees.
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