I don’t know about your neck of the woods, but here in Maryland, it’s been in the 70’s all week long. The boys and I have pretty much been living outside the past few days, and its been wonderful. On Wednesday, we had dinner plans with our local kids play group. But as luck with 2 small children would have it, those plans fell through. First thought was to just order a pizza, but we try not to order out too often. We had  some leftover taco meat from earlier on in the week, and a few bell peppers I’d picked up but not used. So, I thought why not a Tex-Mex twist on stuffed peppers?

We really enjoyed them. It was a light enough dinner that I didn’t feel weighed down by it, yet substantial enough that I was completely full and satisfied with one pepper. I used ground sirloin, but ground turkey is always wonderful in an application such as this. I loved the addition of the black beans and corn, I felt it really added a surprising twist that you wouldn’t be expecting in a stuffed pepper. I had made a batch of Spanish rice to go alongside, so I just added some of that to the stuffing mixture. Topped off with a dollop of sour cream or Greek yogurt, it really was a great dinner. Would be an awesome vegetarian dish too, just bump up the amounts of beans and corn. A great way to segue into the lighter, fresher meals of spring that I know we’re all jonesin’ for. Fingers crossed that this beautiful weather holds out through the weekend!

2 Comments

  1. Posted March 16, 2012 at 11:45 AM | Permalink

    Brilliant! I love whipping up dinner with whatever I happen to have on hand. Some of the best meals have happened that way :)

  2. Posted March 21, 2012 at 1:38 PM | Permalink

    My husband would love these! I’ve made stuffed peppers before, but these sounds like a great twist to regular stuffed peppers!

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