Monday Menu

Its been a while since I've posted a Monday Menu.  Seems with the warmer weather lots of veggies and salads are on the scene, however today will be trying a recipe I found a while ago.  Unfortunately I don't remember where I got it from so I cannot give credit.  If anyone knows, please advise and I will give mention.

We're still reaping tomatoes with much more to come so a fresh tomato, cucumber, and red onion salad and fresh bread will be on the table to accompany

Spicy Beef and Bean Stuffed Peppers

1 1/2 lb. ground beef (or pork, turkey, chicken)
1 large onion, diced
1 8 oz. can tomato sauce (or salsa - I'm going to use the salsa)
1 Tbsp chili powder
1 Tsp dried oregano
2 Tsp cumin
1/2 Tsp cayenne or to taste (I probably will not use)
1 Tbsp Worcestershire sauce
3 cloves garlic, minced (garlic powder = 1 1/2 Tsp)

1 15 oz. can pinto beans, drained
1/2 Tsp fresh ground black pepper
1 Tsp salt
1/2 cup water
6 Large red bell peppers - using the chopped off tops, dice and add to mixture
8 oz Pepper Jack cheese or Jack Cheese

Prepare peppers, removing and dicing tops, trim bottoms so they will stand.  The recipe calls for placing peppers in micro and steaming for 6 minutes.

In a large skillet, cook the beef and onions over medium heat until lightly browned.  Drain off excess grease, add tomato sauce/salsa, chili powder, oregano, cumin, cayenne, Worcestershire sauce, garlic, beans, salt, pepper and water.  Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally.

Preheat oven to 375 degrees.  Fill peppers with mixture, place upright in baking dish, top each stuffed pepper with the cheese, bake for 35 minutes until the peppers are tender and the cheese is golden brown.

These will be prepared this afternoon then transported to MIL's for critique.   I hope this tastes as good as it sounds to me.  Time will tell.

Sliced fresh fruit, probably peaches or nectarines topped with sliced strawberries will finish the meal.   

Results:   It was good and a change.  The filling was a chili and quite tasty.  I didn't microwave the peppers but just put in the over after I had stuffed them and baked for about an hour leaving the peppers with some crunch to them. DIL loved them.  So its going to be a keeper recipe and will be made every once in a while.  I think next time I am going to mix in the cheese as well as put on top.  Oh, instead of the cayenne I did add some red pepper flakes as well.