This recipe is athlete-tested, chef-approved. My favorite review is something that one of my athletes said on the 2011 trip: "I don't like vegetables and food mixed together, but this recipe made me change my mind." AIA BEL trips - changing the way people think about food since 2010.
The Foodstuffs:
- Four bell peppers (I like orange), washed and either cut in half or remove the stem and seeds.
- One pound lean ground beef (or whatever).
- One can of black beans (if you aren't feeling the ground beef).
- One head of lettuce, shredded.
- One jar of salsa.
- Sour cream or ranch dressing.
- Shredded cheese (colby jack or cheddar is always a good choice).
- Corn kernles.
- Brown rice.
The How-You-Do-It:
- Preheat the oven to 350*.
- Cook your pepper for 30 minutes. Remove and cool.
- In a pan, brown the ground beef. If you are using beans, rinse and drain them, and warm them through.
- Now for the rice. You can do one of two things - prepare the rice before hand and stuff it in the pepper with all of the other ingredients OR you can serve it as a side. Your call, just make sure you follow the cooking instructions on the packaging.
- Stuff your pepper! I like to end with sour cream and cheese on top, but follow as the Spirit leads you.
- Place your peppers back in the oven and bake for 10 minutes, or until the cheese melts.
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