Southwestern Stuffed Peppers

Summer!  The word evokes images of bright colors, cool drinks, and fresh off the vine foods.  Based on that criteria, this meal is perfect for a summer evening.  

Ingredients:

1 cup water

1/2 cup rice

1 lb. ground beef

1/2 large onion - chopped

3 cloves garlic - chopped

1 1/2 tsp salt

1 1/2 tsp chili powder

1 1/2 tsp cumin

1 heaping tsp coriander

1 can diced tomatoes

shredded cheddar cheese (optional)

6 peppers (green, red, yellow, orange...you decide)

Add water and rice to a small pot.  Bring to a boil.  Cover, reduce heat to low, and cook for 15 minutes until rice is done.  Set rice to side.

In a larger pan, cook ground beef and onion until beef is cooked through.  Add garlic, salt, chili powder, cumin, and coriander.  Cook for 1 more minute.  Drain fat.

Add rice to meat mixture.  Add in diced tomatoes and stir to combine.  

While meat is cooking, wash and cut peppers.  This can be done various ways.  You can cut the peppers lengthwise then place them on their sides and fill them.  

I chose to cut off the tops, clean out the insides with a pairing knife, and then use the tops again.  I just liked the look of this better.

You may have to cut just a light bit off the bottom of each pepper to help them to stand up straight.

Stuff meat mixture into centers of prepared peppers.   At this point you can sprinkle shredded cheese on top of the peppers.  I was going to a slightly healthier meal, so I chose to replace the pepper tops instead.

Bake at 350 degrees for 35 to 45 minutes, or until peppers are soft and slightly golden brown on top.

Beautiful and delicious!