Ok, for those of you who didn’t play host this Thanksgiving I realize that you are probably lacking the holiday leftovers.  I wouldn’t want you to feel left out of the recipe posts this week, so here’s another one that doesn’t involve turkey!

I am going to call them “sorta stuffed peppers”, because I find it’s easier to halve the peppers and spread the stuffing over the top rather than literally stuffing whole peppers.  No one likes working with hot ingredients to get them into a pepper.  Plus this way is easier to get all the seeds out of the pepper.

Side note: Is it just me or are pepper seeds quite annoying?  I am always careful to cut out the stem and core.  I cautiously pull said core full of seeds out of the pepper and try to get it to the garbage quickly, but I swear the seeds take this as their cue to break free and spill all over my counter top.  And those little buggers are tough to clean up; they stick to everything.  Maybe I’m the only one who doesn’t like seeding peppers, but I’m banking on that not being the case…so I just thought I’d share my thoughts on this matter.

Anywho…I’ll stop gabbing and get on with the recipe.

SORTA STUFFED GREEN PEPPERS

-1 lb ground beef

-1/3 cup onion, diced

-3 garlic cloves, minced

-4 medium/large green bell peppers

-1 can petite diced tomatoes with juice

-3 servings brown rice, cooked

-1 can of black beans, drained and rinsed

-1/2 tsp chili powder

-1/2 tsp cumin

-1 Tbsp Worcestershire sauce

-1/2 – 1 cup Shredded cheddar cheese (or whatever kind you like)

Brown hamburger in large skillet and sauté onions and garlic at the same time.

Once the hamburger is browned add the cooked rice, tomatoes with juice, black beans, chili powder, cumin, and Worcestershire sauce to the skillet.  Mix well and allow to heat to a simmer.

Meanwhile, seed (good luck…I just know it’ll go smoother for you) and halve the green peppers. Steam the halves in a large covered casserole dish in the microwave for about 7-8 minutes or until they start losing their bright green color and soften slightly.  I let them go until they were able to be cut with a fork.

Arrange pepper halves inside up in a large glass baking dish.  Spread contents of the skillet over the peppers and cover which cheese.  Bake at 375 for 20-25 minutes or until cheese is melted.

Enjoy!