By: Kelli Whitman

Stuffed peppers are fast and simple to make after a long day at work. Everything cooks together on the stove then the peppers are filled, sprinkled with lots of cheese, and baked until perfection! It’s about using ingredients that you like and most ingredients can be substituted for others depending on what you prefer. For instance, stuffed peppers can be made using ground beef and rice however, I used ground chicken and quinoa to keep up with that New Year’s resolution diet we’re all trying to stick to! I will list the ingredients along with some possible substitutions.

-        6 bell peppers, any color
-        1 pound of ground beef, chicken, or turkey
-        2 cups of cooked rice or quinoa
-        1 cup of corn
-        1 cup of black beans
-        1 onion, diced
-        1 can of diced tomatoes
-        2 cloves of garlic, minced
-        1 tbs. of chili powder
-        1 tbs. of cumin
-        1 tbs. of paprika
-        1 tbs. of onion powder
-        1 tsp. of salt
-        1 tsp. of black pepper
-        1 tbs. of olive oil
-        Shredded cheese, any kind

Cut the tops off of the bell peppers. Discard the stems and dice the remaining bell pepper tops. Remove seeds from the bell peppers and rinse out. Pre heat oven to 350 degrees.

Heat a skillet and olive oil on medium heat. Cook meat and spices until browned, about 8-10 minutes, then remove. Add onion, chopped bell pepper, garlic, and sauté for about 5 minutes. Stir in corn, black beans, tomatoes, meat, rice or quinoa, and cook until hot.

Fill hollow peppers with the mixture and place in a baking dish. If there is any remaining mixture, fill the spaces between the peppers in the baking dish. Top peppers with lots of cheese! Bake for 15-20 minutes and you are ready to dig in.