09 November 2008

Namesake Dishes, Part 2: Stuffed Bell Peppers

So this one's been a recurring favorite in our kitchen these days. Why? because it's absolutely delicious despite its ease in the kitchen. Some more added perks include the flexibility of ingredients, laughably easy cleanup, and the fact that's it's a pretty healthy dish.

Stuffed Bell Peppers

4 bell peppers (yellow and orange are our favorites), with tops/seeds removed.
1 lb ground beef
1 onion
1 15 oz can black beans
1 15 oz can diced tomatoes
2 cloves garlic
red & brown rice

-Preheat oven to 350 degrees.
- Chop off the top of the bell peppers and de-seed them thoroughly.
- Chop the onion and garlic and set those aside.
- Brown the ground beef in a pan.
- To the browned beef add salt, pepper, garlic, and onion. Cook until the onions get a little softer. You can add any other seasonings you'd like here. Get creative!
- Add black beans and tomatoes.
- Let mixture cook for 5-8 minutes more.
- Place bell peppers open side up on a foil-lined cookie sheet.
- Fill peppers with beef mixture and bake for about 25 minutes.
- Serve with cheese on top (optional) and rice.

As you can see, we love to use lots of great colors in this dish, namely the yellow and orange peppers. They offer a good combination of the sweetness of red and the resonant flavor of the green. On top of that the flexibility in seasonings add tons of dimensions to the remake value of the dish.

(edit: another thing nice about this dish is it gives us a perfect excuse to go in the backyard and get all artsy...)

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