Easy Stuffed Peppers

Our weekly produce box has been so good for rounding out our meals – veggies galore! I decided to make stuffed peppers last week, something I have not made in ages. As almost always, I winged it.

I made a big pot of rice, with the intent of the leftovers being turned into fried rice on another night. Win for me and easy weeknight dinner!

I’m an absolute sucker for any sort of Tex-Mex flavoring, so I went with a pre-mixed Mexican spice for flavoring this time.

I arranged my 2 halved peppers in a casserole dish and began filling, hoping I had just the right amount of rice mixture. Somehow, my eyeballing skills haven’t failed me yet!
Just before I took them out of the oven, each pepper received a delicate sprinkling of cheese. Delicious reheated as a weekday work lunch, too, I might add.

Stuffed Peppers

1. Combine: ½ cup cooked white rice, ½ cup cooked mixed rice, 1 cup chopped kale, ½ chopped tomato, 1-2 tablespoons lime juice, salt & pepper, Mexican seasoning.

2. Cut 2 bell peppers in half, horizontally. Remove seeds and ribs. Fill with rice mixture. Bake in 375° oven for 30-35 minutes or till peppers are slightly softened and rice lightly browned. Optional: add sprinkling of cheese on top during last 5 minutes of baking.

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