Southwest Stuffed Bell Peppers

Ingredients

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 tablespoon salt
1 cup white rice, brown rice or quinoa
2 tablespoons olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or 1 3 ounce can of mild green chilies)
1 14 ounce can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 teaspoon chipotle chili powder (you can start with 1/2 teaspoon and add more to taste)
1 teaspoon kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 tablespoons chopped fresh cilantro
tortilla chips

Instructions

Preheat oven to 350°F. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook as per directions on package.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese and crushed tortilla chips.

Bake at 350°F for about 30 minutes.

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Three Cheese Stuffed Shells

Ingredients

8 ounces, weight jumbo pasta shells
30 ounces, weight whole milk ricotta cheese
8 ounces, weight parmesan cheese, grated, divided
1/2 cup grated Romano cheese
1 whole egg
12 leaves basil, chiffonade
2 tablespoons minced parsley
salt and pepper, to taste
2 tablespoons olive oil
1/2 whole medium onion, chopped
5 cloves garlic, minced
1/2 pound ground beef or Italian sausage
1/2 cup red wine or beef stock
1 28 oz. + 1 15 oz. can crushed tomatoes
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons minced parsley

Directions

Cook pasta shells for half the cooking time; make sure not to overcook. Drain and rinse in cool water. Set aside.

Heat olive oil in large skillet or dutch oven over medium-high heat. Add onions and garlic and saute for a minute or two. Add Italian sausage and brown, breaking it up into small pieces as it cooks. Pour in red wine and let it cook for a minute or two.

Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil, then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings; can add crushed red peppers if you like a little heat.

In a separate bowl, mix ricotta, half the Parmesan, Romano, egg, salt and pepper, basil, and 2 tablespoons parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down on the sauce. Repeat with shells until cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan.

Bake at 350°F for 25 minutes, or until hot and bubbly.

From The Pioneer Woman

 

Basic Baked Scones

Ingredients

1/3 cup real butter
1 3/4 cup flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
1/4 teaspoons salt
1 egg, beaten
4-6 tablespoons milk

Directions

Heat oven to 400 degrees F. Mix flour, sugar, baking powder, and salt. Cut in butter with pastry blender until it resembles fine crumbs. Combine egg and 4 tablespoons milk. Slowly pour milk and egg mixture into dry mixture, using a fork to combine. If you need the additional 2 tablespoons milk to bring the dough together, add it. Pat the dough into a small circle and cut into 6 or 8 triangles. Brush the top of the scones with a little milk and sprinkle with sugar before baking. Bake for 10-12 minutes or until the scones start to brown slightly on top.

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