My third day of the challenge and I was already running out of ideas, but I was not willing to give up. I always seem to crave Mexican food lately. I would like to blame this on my excitement for my upcoming vacation. With this craving in mind, I thought I would try to make stuffed peppers that I always see on other foodies facebook pages and Pinterest pages. I had a few dilemmas while making this, I used steak instead of ground beef, and I had the hardest time cooking the rice. The water kept evaporating faster than the rice could cook, so I added some boiling water instead of cold water, and I treated the rice like a risotto kept stirring and adding water. In the end, it turned out great, and I would most definitely make this again!
3 peppers (multicolour)
1 Onion Diced
1 cup of Rice
1 tbsp tomato paste
2 Garlic cloves minced
1 tbsp Taco Seasoning
1 chicken bullion
2 cups of water
Sour cream or Greek Yogurt
Start by cooking the steak. In a pan over medium heat with a little bit of olive oil in the pan, cook your steak the way you prefer with a little bit of salt and pepper for seasoning. Once the steak is cooked to your liking. Set aside and let it sit.
In the same pan, on medium heat with a bit more olive oil, sauté the onion and garlic. Once the onion is cooked and transparent, add the rice and stir to coat with all the yummy onion juices. Stir in the tablespoon of tomato paste and crumble in one chicken bullion cube. Add the 2 cups of water and the tablespoon of taco seasoning. Let the rice simmer until it is cooked. You may need to add some more water, but remember to taste test before you add the water, as you do not want over cooked rice. Slice up and cube the steak and when the rice is fully cooked stir in the steak.
Half and take the seeds out of the peppers, and fill with the rice filling and sprinkle some cheese on top. With the broil on low, place the peppers on a cookie sheet and place in the oven to melt the cheese.
Top with some cilantro, a dollop of sour cream and some lime.