Southwest Stuffed Bell Peppers

This recipe is just too easy to whip up - especially when you thought it was a good idea to buy that bag of bell peppers at Costco, used one, and never use the rest. Do this recipe. We love it around our home.

I have it here on my chintzy blog, but check ou Our Best Bites and their write-up for all the pictures and stuff.

Southwest Stuffed Bell Peppers
Slightly adapted from America’s Test Kitchen

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or  brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350.  Prepare peppers by washing, slicing tops off, and removing insides.  Bring 4 quarts of water to a boil and add 1 tablespoon salt.   Boil whole peppers for about 3-4 minutes, until they begin to soften.  Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes.  Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat.  Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes.  Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes.  Place peppers in a baking dish. 

Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro.  Stir to combine well and give it a taste.  Add additional salt, pepper, and chipotle powder to your liking.  Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.

Herb Roasted Potatoes

I love these roasted potatoes. They are so good. And if I use a recipe more than once, I have to put it on my blog so I can remember where it is.

INGREDIENTS:
¼ cup olive oil
1 ½ tablespoons freshly squeezed lemon juice
2 teaspoons garlic powder (Goya brand is gluten-free, others may be also so check the label!)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried marjoram
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
2 1/2 to 3 pounds red potatoes, scrubbed and cut into ½-inch cubes (do not peel!)

DIRECTIONS:
Preheat oven to 400°F. Combine all ingredients except potatoes in large bowl or ziploc bag. Stir (or shake the bag) to blend well. Add the cut potatoes to the seasoning mixture and toss to coat. Transfer the potatoes to a large rimmed baking sheet, spreading out in a single layer. Bake until the potatoes are browned and tender, about 40 minutes, flipping the potatoes with a spatula halfway through cooking.

Recipe Source: adapted from The Sister’s Cafe and Mel's Kitchen