I finally found something I’m better at than my husband, well besides cooking that is. It’s Candy Crush, and I”m addicted to this stupid little tetris knockoff iPhone game. I know I should be proud that I’m better than him at anything else, but either I married a very smart athletic man, or I’m really dumb and uncoordinated. I’ll hope the later isn’t true.
And I should add that my husband is actually a great cook, when he has a recipe to follow, but he can’t through together something awesome like most of us ladies can on the fly. Throwing together cute, delicious meals is what I love to do, like these little stuffed red bell peppers.
I cooked up some taco rice, which is basically a Mexican dirty rice, stuffed my bell peppers with it, and added some shredded cheese. These are so simple and a great way to introduce vegetables to your kids that aren’t chopped up so fine they can’t see them.
The rice is made with ground beef, some veggies (onion, bell pepper, corn and tomatoes) and a packet of Old El Paso Taco Seasoning mix. You could also add beans or even substitute the ground beef for beans. I made this rice in my Zojirushi rice cooker, but you could also make it on the stovetop.
Yield: Serves 4
1 lb ground beef
1/3 cup chopped onions
1/4 cup chopped bell pepper
1 envelope (1 oz) Old El Paso® taco seasoning mix
1 (15 oz can) chopped tomatoes
2 cups water
1 cup corn kernels
2 cups white rice
4 large bell peppers, halved and seeds removed
1/2 cup shredded mild cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped freshly chopped cilantro
1/4 cup chopped spring onions
Heat skillet over medium heat. Add ground beef, onions and bell peppers. Cook until beef is browned and vegetables are tender. Add Old El Paso® taco seasoning mix and chopped tomatoes. Add tomatoes, water and corn. Add rice. Mix well and turn to a simmer. Cover and simmer for 20 - 25 minutes, or until al the liquid is absorbed and rice is tender.
Heat oven to 400°. Spoon rice mixture spooned into bell pepper halves. Arrange bell peppers on a baking sheet. Combine both shredded cheeses and sprinkle peppers with shredded cheese. Bake for 20 - 30 minutes, or until bell peppers are tender and cheese has melted. Garnish with fresh cilantro and spring onions.
This recipe sponsored by Old El Paso. All opinions 100% mine.
