These peppers mix it up in a different way. Serve them with tortilla chips and salsa.
Gather all the players: ground beef, green peppers, canned tomatoes (from our garden last summer), chicken broth, and rice. Dice some celery and onions!
Start with making the rice. Add a little oil in the sauce pan. Get the seasonings ready. Today I used salt, pepper, chili powder, cilantro, chipotle pepper powder. I also like like like cumin, but darn I'm out and it is Christmas Day so no going to the grocery store!
Measure 1/2 cup of long grain rice.
Saute the celery and onions until tender.
Next add the 1/2 cup of rice and the seasonings to taste.
Add 2 - 3 whole tomatoes, and 1 cup of chicken broth. Stir it up! Bring to a boil, put the lid on the saucepan, reduce the heat and slowly simmer for 20 minutes.
While the rice is cooking, brown 1/2 pound of ground beef, drain well. Grate some cheese. This is cojack, try not to use the pre-grated variety -- this is much fresher. Cut the tops off the peppers, clean out the seeds and veins, cut 'em in half, and put 'em in the casserole dish.
MMM the rice is done. (Sorry, this photo did not come out very clear!)
Get ready to stuff! Mix the browned ground beef with the cooked rice.
Stuff away. Add all of the rice/beef mixture into the casserole. Pile it on!
Top with a little cheese, cover with foil and bake at 350 for 1 hour. Remove the foil add some more cheese and let it bake another 5 minutes until cheese is bubbly!
Bubbly goodness!
Get ready to eat! yum, Yum, and YUM!
Chips and salsa on the side! Today the only chips available were these little ones, you really need the big ones to scoop up all that goodness!
Enjoy, friends!
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