What is it about food that is “stuffed” that makes it sound so gourmet and elaborate. Because, in fact, this could not have been an easier dinner to make. Not only was it one of the easiest dinners to make but it’s the perfect type of meal if you’re cooking for one or fo ten. It’s simple, each person gets a pepper! Now, there is one downside to making a dish like this and that is a lack of leftover. I happen to be a huge fan of leftovers (especially if it happens to be a successful dish) however, sometimes it’s nice to be able to move on to the next recipe the next night instead of accidentally ending up with 3 days worth of lunches AND dinners.
So the moral of the story is, if you want to make dinner for someone and you want it to seem really impressive, stuffed bell peppers are the way to go (or anything of the “stuffed” variety) but I think peppers are the easiest. Now, you could really put any type of filling you wanted in these peppers. I went with what I had in the fridge, brown rice with a kick from canned chopped green chilis.
- 1 regular bell pepper (color is your choice) — or more depending on the number of people
- 1/4 cup cooked brown rice
- 4 oz chopped green chili (more if you like spicy)
- 1/4 cup shredded monterey jack cheese
- Preheat oven to 400 Degrees
- Slice the top off the pepper and remove all white membrane and seeds
- If the pepper does not stand on its own slice just enough so that there is a flat bottom (be careful not to slice enough to cut into the cavity of the pepper)
- In a separate bowl mix together the rice, green chilis, and cheese
- stuff the pepper with enough filling so that it is rounded on top (Don’t be stingy)
- Place pepper standing up in a baking dish and into the oven
- bake for about 40 minutes or until the pepper begins wilt and the filling is melted together