Try it Tuesday! Stuffed Peppers

This heat wave can make cooking a challenge.  This recipe uses the oven but if you make a large batch it freezes well for future meals. This recipe has a Mexican flair and if you have any filling leftovers try putting it in a tortilla.

Stuffed Peppers

3 peppers, halved with seeds removed

1 cup cooked rice (or any grain you prefer – try quinoa, lentils, or barley)

1 cup corn (fresh or frozen)

1 can diced tomatoes

1/2 diced onion

2-3 cloves of garlic, diced

1/2 lb protein of choice; chorizo, ground beef, ground turkey, can of white or black beans.

1 tsp cumin

1.5 tsp chili powder

1 tsp paprika

1 tsp oregano

1/2 cup chicken or veggie broth

Shredded cheese of choice

2 tbs oil

Salt/Pepper to taste

Preheat oven to 375. Heat oil in a medium pan over medium heat, if using meat brown it and then add in diced onion and garlic and cook until onions are translucent.  Add in spices and cook until fragrant; about one minute.  Add in corn, tomatoes, beans if using, broth, and salt/pepper to taste.  Cover and simmer for 10 minutes.  Place halved peppers in a glass dish and fill with mixture.  Top with shredded cheese of choice. Cover with aluminum foil and place in oven for 30 minutes.