Today, I tried a mixup of two of my favorite things: Burritos with potatoes in them, and stuffed peppers. These little guys are so tasty, and can easily be spiced up with a little extra spice or hotter peppers.
This recipe is a little more labor intensive then I normally choose, but on top of having a bag of potatoes to work through, my garden had a huge harvest of peppers ready. You can use peppers of any and all colors, all are delicious!
I prefer my peppers to be soft, so I experimented with prebaking the peppers, and it worked wonderfully! If you like your peppers crunchier, eliminate or shorten this step. Serve with a side or by themselves, and don’t be afraid to go back for seconds!
Now about cost… back in my initial post, I discussed that part of my money saving technique is to have a garden. This recipes is a great example about just how much money a garden can save you. Bell peppers cost over a dollar a piece for colored peppers, and even green peppers cost around $.75 each. For this recipe, using garden produce saves us between $8 and $15.
- 4 Russet potatoes: $.88
- Ground beef: $4.96
- Onion: $.35
- Garlic: $.17
- Cheese: $2.00
- Peppers: from garden
- Tomatoes: from garden
- Total: $8.36 for 10 servings, or $.84 per serving
Mexican-Style Beef and Potato Stuffed Peppers
A hearty stuffed pepper that meets comfort food.
- 10 1/2 Bell Peppers any color
- 1 pound ground beef
- 1/2 onion
- 4 Russet potatoes peeled
- 2 Roma tomatoes
- 1 cup shredded cheese
- 1 tbsp minced garlic
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
Preheat oven to 350.
Cap peppers and remove all seeds and membranes.
Place on cooke sheet lined with aluminum with caps set on top.
Bake for 10-15 minutes to soften peppers.
Set aside for stuffing.
Peel and chop 4 Russet potatoes into 1/2 inch pieces.
In an oiled skillet, fry potatoes until browned and soft, around 10-15 minutes. Don't crowd pan for equal cooking.
Let cool on paper towels to remove excess oil.
Place into large mixing bowl.
In the same skillet, brown ground beef and season with salt, pepper, and cumin.
Chop onion, 1/2 bell pepper, and Roma tomatoes into 1/2 inch pieces or smaller.
When ground beef is browned, add garlic, chopped onion, bell pepper, and tomato. Cook until onions are soft, then combine into mixing bowl with potatoes.
Stuffing and baking peppers
in the peppers you previously prepared, drain any water that has cooked into the pepper base.
Place a pinch of shredded cheese in the bottom of the peppers.
Use a spoon to stuff peppers with filling. Use your hands to compact as much filling as possible into each pepper.
Place pepper caps back on, and bake peppers for 20 minutes, or until peppers are at desires level of softness.
Remove caps, place shredded cheese on top of peppers, and return to oven until cheese is melted, approximately 5-10 minutes.
Allow to cool for 5 minutes.
If you prefer your peppers crunchier, cut back on the amount of time you prebake them.