Sante Fe Stuffed Peppers

Peruvian Puff Peppers

Ok they are really called:

Sante Fe Stuffed Peppers

Ingredients:

• Ground Meat (turkey or beef)
• 1/2 Diced Tomato
• 1 clove of minced Garlic
• 1tsp Cumin
• Salt 

• 1/3 cup of Canned Black Beans
• 1/3 cup of Frozen Corn
• 1/4 cup Rice
• 1/4 cup Chicken Broth

• Monterey Jack Cheese

Directions

• Cook the meat then add the other ingredients in the first half. 
• Cook for about 15-20 minutes 
• Then add a small amount of broth and the corn, beans, (and rice if desired), simmer on low for ~5 minutes
• Preheat oven to 350
• Slice peppers long-way and place in a pan. 
• Fill the peppers with the meat mixture. Pack them full!
• Add about 1/3 cup of the broth on the bottom on the pan. 
• Cover the pan with foil. Make sure it is a tight fit.
• Bake for about 45-50 minutes or until the peppers are soft. 
• Take out of oven and cover the tops with the cheese then place them uncovered back into the oven for ~5 minutes. 

Pictures of my steps:

Tip number one: make sure you have a can opener. I made this mistake. 

I didn't do a very good job of measuring the corn and black beans but i keep adding them until the mixture looked pretty. Bad directions but thats what i did. I wanted my puff peppers to look good. I also called them puff peppers in my head the whole time i cooked them. (recommended) 

 I only cut 3 slices of the peppers but i made more mixture than i was expecting and i will be filling and baking more peppers soon.

 I filled these bad boys right up and packed them full with a little bit of over fill because that looked prettier. Everything is about looks in the kitchen.

They tasted very good and they are naturally gluten free. Add some cream cheese on the side and you have a healthy and tasty dish. 

Nailed It!