Ingredients:
5 whole bell peppers
1 lb ground meat (I used ground chicken which was not so great)
2 large tomatoes, diced
1 small onion, chopped (I always use dried chopped onion)
1 cup cooked potatoes, diced (I used leftover french fries, you could use frozen hash browns or cooked rice)
Salt and pepper to taste
Minced garlic to taste
Cheese (optional)
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside (I omitted this step). Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
In a skillet begin to cook the meat, add salt and pepper. When the meat is practically done, add the remaining ingredients (save some cheese for the top). Add more salt and pepper if necessary. Cook on medium heat (mix when needed) until potatoes are tender.
Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around stuffed peppers. Top with cheese. Bake stuffed peppers at 350° for 20 minutes.
I am going to try using
this chimichanga filling next time.
Recipe adapted from
this and
this.
