My twist on Stuffed Bell Peppers: I love stuffed bell peppers but white rice isn’t good for me because of my restrictive diabetic diet and brown rice just isn‘t quite the same. So I omitted it completely, I think this is so much better than any other version I’ve had. 4 large bell peppers 1lb ground pork (or whatever ground meat you enjoy) ½ a jar of salsa con queso (if you like it spicy then omit the 5 pepper spice or it might end up too spicy) ½ a jar of verde salsa A tea spoon of fire 5 pepper spice by McCormick 3-4 pieces of bacon Shredded Colby jack (or your fav cheese) Cut tops off peppers and clean out the seeds and ribs, place into a deep cassarole dish and set aside Brown meat and bacon and drain out all but 2 table spoons of the fat Mix in queso, salsa seasoning and mix well. You might want to heat up the queso to help get it out of the jar. Spoon into the peppers shaking them to get mixture to spread evenly. Top peppers with a mound of cheese and pop into a 375 degree oven for about 25 mins, turn off the oven and let rest for about 10 mins in the oven they should come out perfectly gooey and browned. And your peppers will be soft but not overly soft carefully remove them and serve them using either a spatula or tongs or both. They are so delicious.
Posted on: Tue, 13 Aug 2013 19:13:25 +0000
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