Tuesday, January 4, 2011

Southwest Stuffed Peppers

I love stuffed pepper's. Never was brave to make them. Always thought they would be hard to make. But I was so wrong. It was so simple. And so good. I am no longer afraid to make them. My husband is still talking about how good they are.
I found this recipe on the Taste of Home website.

  • 8 medium green peppers
  • 1 pound lean ground beef (90% lean)
  • 1 can (14-1/2 ounces) diced tomatoes and green chilies, undrained
  • 1-1/2 cups water
  • 1 envelope (5.4 ounces) Mexican-style rice and pasta mix
  • 2 cups (8 ounces) shredded Mexican cheese blend

  • Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water for 3-5 minutes. Drain and rinse in cold water; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Add the diced tomatoes, water and pasta mix. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until liquid is absorbed. Place 1/3 cup rice mixture in each pepper; sprinkle each with 2 tablespoons cheese. Top with remaining rice mixture. Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5-10 minutes longer or until the cheese is melted and peppers are tender.

Grilled Chicken Kabob's

So I thought about making this for awhile. So I finally did. It was so yummy. we could not stay out of it. My 3 year old son had 3 helpings of chicken. My husband got a Kabob kit for Christmas, so i thought it would be a good time to finally make it.

1 pound boneless, skinless chicken breast- cut into bite size pieces
2 med bell peppers- diced in about 1 inches pieces
1 onion- diced same as bell pepper
1 can pineapple chunks- larger can
1 packet Hawaiian marinade- make as directed

After you dice up the chicken and make marinade. Put both in a zip lock, marinade for about a hour or longer. I alternated pepper, chicken,onion,chicken, pineapple; until the Kabob is full. Pre-heat grill to med high. Grill on each side 6-8 mins or until done. Serve with rice.
Even if you don't have the Kabob sticks, you can saute it all together and serve on top of the rice.