As everyone has noticed by now, the DreadBrewer doesn’t do anything by half measures when it comes to the garden. (Well, when it comes to anything, really…) Which is why I am drowning in peppers now that our 20 pepper plants have hit their stride and are producing like mad.
What to do with all those peppers?!?
The problem is – I don’t really like peppers all that much. I’m not one of those people who thinks that pepper strips and hummus is the most delicious snack ever. So I’m constantly on the lookout for recipes that use vast quantities of peppers without overwhelming me with the pepper-ness.
And we’ve just recently stumbled on – then tweaked to make our own – an easy
Tex-Mex Stuffed Pepper recipe that fits the bill. Naturally, I had to share it with you.
Here’s what you need to make Tex-Mex Stuffed Peppers:
Ingredients: (Serves 4 adults with leftovers)
– At least 8 bell peppers of various colors and sizes
– 1 lb ground beef or turkey
– 1 small onion, chopped
– 2 garlic cloves, minced
– 1 jar of salsa – the good salsa (like Green Mountain Gringo) not cheapo stuff like Pace Picante
– 1 package Mac & Cheese mix
– Shredded Mexican Cheese
1) Preheat oven to 400º. Cut out the tops of your peppers, pick out the seeds, and set them upright in a 8×11 or 9×13 baking dish, whichever works to hold them upright.
2) In a large skillet, cook the beef/turkey, onion, and garlic together until the meat is no longer pink. Drain and set aside.
3) Make the macaroni and cheese according to package directions. When it’s done, stir the beef mixture and the jar of salsa into the pot and mix it all up.
4) Stuff the peppers with the beefy cheesy mixture. Bake at 400º for 25-30 minutes. Then top each pepper with some extra shredded cheese and bake 3 minutes or so longer, until the cheese is melted. Then enjoy!
The nice thing about this dish is that it’s pretty customizable.Some potential variations are:
-Change the type of salsa used to dial up or down the heat.
-Omit the beef entirely to make it vegetarian.
-Add corn or black beans to the beef mixture to bulk it up. Or even add a diced pepper to the saute if you just can’t get enough pepper.
-Skip stuffing the peppers and top the skillet mixture with crushed tortilla chips and cheese to make a Tex-Mex casserole. (For those of you who hate peppers or are not drowning under a pepper tsunami as we are.)
For those of you with toddlers, you’ll be happy to know that the Littlest Brewster loves this. Granted, she mainly eats the filling and not the pepper but it’s still a meal that everyone can and will eat together.
I think that next time we make this, I’m going to add black beans and peppers and make a skillet casserole. I’ll let you guys know how that version turns out!