Spicy Mexican Un-Stuffed Bell Peppers
Yield: 8 servings
1 lb ground beef
1 lb pork sausage
2 cups cooked rice, I prefer white, but brown works as well
6 bell peppers, I used 3 red and 3 green, roughly chopped into 1" pieces
1 medium red onion, roughly chopped into 1" pieces
1 small yellow onion, roughly chopped into 1" pieces
1/2 hot yellow pepper, minced, about 1 tablespoon
3 garlic cloves, minced
1 tablespoon olive oil
1 cup Pico De Gallo, or salsa of your choice
2 tablespoons, plus 1 teaspoon Mexican Seasoning, divided
kosher salt, to taste
small handful fresh cilantro, chopped small
2 cups Pepper Jack cheese or Mexican Cheese blend, shredded
In a large skillet, over medium heat, brown and crumble the beef and pork. Season with 2 tablespoons of the Mexican Seasoning as it cooks. When it is finished, remove to medium size bowl. Add the cooked rice and the salsa. Stir well to combine and then cover to keep warm.
In the same skillet, over medium heat, heat the olive oil. Saute the yellow pepper and garlic until it is fragrant. Add the onions and the bell peppers. Saute for about 5-6 minutes until they start to soften. Increase heat to medium high and season with kosher salt and a teaspoon or so of the Mexican Seasoning. Toss to coat all the pieces and saute a few more minutes until tender, yet still a bit crisp.
Layer the bell pepper mixture onto the plates and then top with a generous amount of the meat and rice mixture. Sprinkle with cheese and cilantro if desired. Enjoy!
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