Hi there! So I am Rachel, and I am really excited to be a new contributor over here at My Cooking Spot. I really really love cooking, and I adore eating great food. So I hope you all get to know me in the days ahead and enjoy some of my recipes!
I love Mexican food. If you were to come into our home for a month you would see that on the average week we enjoy some type of Mexican themed or inspired dish several times. I just enjoy it all, the cumin, cilantro, and especially the kick of the chili powder. It is so comforting to me. And I have found that Mexican food is a go to for coking for a crowd. I made these stuffed peppers last week for some friends coming over, and they were a hit. This is an easy meal to make and it is packed with flavor!
This is a really versatile recipe that can allow you to put your own spin on it. Don’t have ground beef? Use chicken. Don’t have chicken either? Add another can of black beans. Don’t have barley? Use brown rice, or quinoa. See what I mean. It is simple, and easy, and a great way to clean out your fridge and use what you have on hand.
And did I mention it is yummy? Because it is so yummy.
Another awesome perk to making these peppers is that is it summertime. Do you know what that means? All the peppers and corn are on SALE right now! These delicious veggies are in season and at their peak right now, so they are super cheap at the grocery store. Making this an awesome money saving meal! I love eating seasonally, call me crazy but it makes me feel very in touch with nature, and I enjoy that!
So what are you waiting for? Check your fridge and get to work on making these yummy stuffed peppers!
How do you eat seasonally? What are your favorite summer meals to make?
Ingredients
- 3-4 bell peppers (red, orange, or yellow)
- 1 lb ground beef
- 1 cup cooked barley
- 1 can black beans, drained and rinsed
- 1 cup frozen sweet corn
- 1 packet taco seasoning
- 1/2 cup water
- 2 tbsp cream cheese
- 1 cup shredded Mexican cheese
- 1 tsp cumin powder
- 1/2 chili powder
- 1/4 salt
- 1/4 pepper
Instructions
- Preheat oven to 350 degrees.
- Remove tops, seeds and membranes from the peppers. Slice in half lengthwise, and place in a greased 9x13 pan.
- In a mixing bowl add cooked barley, corn, black beans, cream cheese, and seasonings. Stir to combine.
- In a small pan over medium high heat cook the ground beer until brown throughout. Drain meat. Add taco seasoning, 1/2 cup of water, and meat back into the pan, stir to combine and thicken. Add to bowl of veggie mixture. Stir until cream cheese is melted.
- Add the meat mixture to each pepper gently. Wrap tightly in foil, and place in a preheated oven for 40 minutes. Add cheese to the top of each pepper, and place back in oven for 5 more minutes, or until cheese is melted.
- Serve with sour cream, fresh cilantro, salsa and chips.
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LOVING this recipe, Rachel! It’s gorgeous, and it sounds absolutely delicious and the perfect summertime meal!
Also, this is one of my favorite links from last week’s #thatsfreshfriday link-up! I’ll be sharing it at my site tonight (and this weekend!) Keep up the great work, and I hope to see you back at the party this week!