I love cooking. So much. I'm at the point where I like to do some meal prep on a Sunday and be pretty well set for breakfast and/or lunch for most of the rest of the week. It just makes my life easier. I know I'm getting good food with little repeat effort, so I'm less tempted to eat crappy food. This week I decided to make stuffed green peppers with a bit of a breakfast hint. My plan is to get four meals out of this recipe, so adjust accordingly.
2 Bell Peppers
1/2 lb Ground Beef
Salt, to taste
Pepper, to taste
Chili Powder, to taste
Garlic Powder, to taste
Onion Powder, to taste
Cumin, to taste
Onion (I used about an 1/8 of an onion, but whatever)
3.5 oz can Green Chiles
Hashbrowns (I used sparingly, like 1/4 cup, because I'm cutting carbs--you do you)
Grated Cheese (I used cheddar, but whatever would be good)
1/4 cup Milk
1/4 Tb Flour
Cut the tops off of the bell peppers. Set the tops aside. Remove the seeds and whatnot.
Boil the peppers in water for 5 minutes. Drain.
Meanwhile, dice up the tops of the peppers and the onion.
This might not be a bad time to start the oven. 350 degrees.
Cook up the ground beef. Add your seasonings. Add your pepper tops and onion. Cook until they look good.
If your hashbrowns need any pre-browning (see package for directions), now would be the time to do that. After cooking, if needed, add to the meat and veggies.
Add your green chiles. Add your salsa. (I think you could totally use Rotel, but I had fresh, homemade salsa that I wanted to use OR jalapeños would be a nice addition--the key is use what you like and/or what you have on hand) Add your grated cheese. I used approximately a shit-ton of cheddar because I like cheese.
Spray a loaf pan with Pam and put the peppers side by side.
Spoon the mixture in. If you have extra, just put it in the pan around the peppers. It's a tasty little bonus. :)
Mix the milk, eggs, and flour in a separate cup or measuring cup or other receptacle. Pour on top of the stuffed peppers. If you added any extra stuffing to the pan, pour a little there too.
OK. Now...the baking time was where I hit some issues. I baked covered in aluminum at 350* for 30 minutes. But the eggs were not done, so I wound up uncovering and adding 10 minute increments for another 30 minutes. So maybe don't cover them? Using this as a guideline, just cook them until the egg is set.
Then you can add more cheese on top. Or not.
Eat up! Add more salsa or hot sauce or avocado or whatever.
I ate half of one for supper. My plan is to eat a half at a time throughout the week. They're nice and savory, so you don't feel limited to eating them at breakfast, which I like. Especially because I'm more of an eat in the late morning kind of person.
I love tweaking recipes, so if you try any variations, I would love to hear how they work!