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Full of flavour and a carnival of colour fit for a fiesta from the kitchens of  archadia

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A surprise for my mate after an 18-hour shift. I served it alongside a spinach salad with a mango-salsa dressing (dressing not pictured, but I made that, too) and multi-grain tortilla chips. It tastes great with a cold limeade! This recipe is notable because the flavor increases with time, so it reheats very well.

Ingredients for 4 servings, plus extra filling:
4 bell peppers (I chose one of each red, orange, yellow, and green)
2 diced jalapeños or habañeros (optional)
1 vidalia onion
1 tsp minced garlic
1 packet favorite taco seasoning
*1/2 - 1 lb favorite ground lean meat (I used lean beef)
*6 oz white mushrooms, diced
3 c chicken broth
1 can diced tomatoes, liquid reserved
2 c rice
1 c taco cheese (or to taste)
Old Bay seasoning to taste ;)

*
Some people do not like mushrooms, but I can use less meat if I replace some of the meat with mushroom and I enjoy the flavor. If you are not a fan of mushrooms, omit them and use 1 lb meat instead. You can also use tofu or meat substitute if you follow package directions for cooking it.

~Pepper Taste Guide~
Green peppers - very veggie taste, almost like fresh green beans. Little sweetness. Quite cheap and available in my area.
Red peppers - quite sweet and crisp, almost like a citrus-cucumber taste. A bit more expensive in my area, but still readily available.
Yellow and orange peppers - the sweetest, in my opinion. These are my favorite to snack on, and I like that they usually have very few seeds and little membrane to cut out. They are however, the most expensive, and sometimes not available in stores near me.
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Preheat your oven to 350. Dice the onion and cook with the garlic in a deep frying pan until onions are tender. Add the meat and cook on low until browned all the way through. While meat is cooking, add the chicken broth, tomato liquid, and rice to a rice cooker and cook until tender. Cut the tops off each pepper and make sure they stand on their own, cutting off part of the bottom if necessary. Remove all stems, fibrous membranes, and seeds. Place the bottoms in a glass baking dish and set aside.
After the meat is cooked and drained, add the taco seasoning and a little chicken broth or tomato liquid if necessary. Add the diced peppers and mushrooms and simmer until liquids are absorbed.
After the rice is done, fold it in to the mixture. Sprinkle the inside of the peppers with cheese and fill with the filling. Cover each pepper's top with aluminum foil and bake for 45 minutes.
Remove the foil tops, cover with cheese, and bake or broil just until cheese is melted. Sprinkle the top with Old Bay.
Feel free to serve with salsa or sour cream or fresh cilantro.

The leftover filling makes a great layer in a multi-layer dip with cream cheese, refried beans, guacamole, and more peppers. Mmm. Though, we just enjoyed scooping the filling out of the pan with our multigrain tortilla chips. You can also use the filling leftovers to stuff burritos for lunch the next day. You may have quite a bit left over!
Feel free to comment with any other ideas on how to use leftover pepper filling.

(ALLERGENS - dairy)


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Allergy warning – recipe contains dairy products