STUFFED BELL PEPPERS
Looking for an easy, nutritious, and delicious meal? Look no further! Thaw out some ground meat and get to cookin’![/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”22517″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
Stuffed Bell Peppers Recipe:
6-8 Bell Peppers Large
1 lb. Ground Venison or Burger
2 Cans diced tomato with chilis
2 Cans diced green chilis
1 can Black Beans mostly all juice drained
1 cup quinoa with 2 cups water
1/2 bag of taco seasoning
Sour Cream[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”22530″ img_size=”large” alignment=”center”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]
- Preheat oven to 380 degrees
- Prep bell peppers by hand washing. Then cut the tops off and clean out any seeds inside. Line in deep dish to be ready for stuffing.
- Start quinoa. 1 cup quinoa with 2 cups water. Bring to a boil and then simmer for about 15 minutes or until most of the moisture is absorbed. I add in olive oil and seasoning. You can also use rice if you have a preference.
- Chop onion and garlic. Put in pan on high with about 2 tbsp of butter to saute. Once cooking add in a splash of balsamic vinegar and a splash of beer (You don’t have to. I just like to use beer for some of my cooking.) Once it starts turning golden brown remove from pan.
- Take thawed venison and add to pan. One nice thing about venison is there is very little to no grease. Add in some chili powder and any other seasonings of choice. Once the meat is evenly cooked, stirring occasionally, and browned add in a little bit of water, beer of choice, and 1/2 bag of taco seasoning.
- Once most of the liquid is dissolved add back in the sautéed onion and garlic. Then add in 1 cup of diced tomato & chili, 1 can diced green chili, and 1 can of mostly drained black beans. You can also add in 1 can drained corn as well. I sometimes do not have corn in my pantry, but when I do I will add some in. Let this simmer on low-medium for a few minutes.
- Once the quinoa is done I will add in 1 can diced tomato & green chili and 1 can diced green chili. Mix everything and just let set.
- Add in the quinoa mix to the meat and other fixings. Stir in evenly. Let reheat on low. Add in some shredded cheese of choice. I like to use the Mexican blend. Mix well, then remove from heat.
- Bring over bell peppers in deep dish and add the mix into the empty bell peppers. Add to the just over the top. Once they are all stuffed then add cheese to the top.
- Bake in over at around 380 for about 20-30 minutes. I will check until the bell peppers are in- between hard and soft. No too soft, but not crunchy. Now everyone is different so you can cook for as long as you would like to, with keeping an eye on them. Everything else has already been cooked so it just depends on how crunchy or soft you would like the bell peppers to be.
- Let cool for a couple minutes and then enjoy. Feel free to cut up an avocado and serve with sour cream!