Now it’s my privilege to make my own family cringe as I play in the kitchen.
1 cup diced tomatoes
1 Tablespoon chili powder
1 tsp. red pepper flakes (more or less depending on your taste)
Putting It Together:
Clean out your bell peppers of seed and the membrane so that you have a hollow “bowl” which to stuff. Set aside.
In a medium mixing bowl, combine the prepared rice, ground London Broil, onion, okra, diced tomatoes, one can of the tomato sauce and 3 tablespoons of the chipotle seasoning. Mix well together.
“Stuff” as much of the mixture as possible into the prepared bell pepper.
Place the “stuffed” peppers in a cast iron Dutch oven (or other oven dish that can be covered). Pour the remaining can of tomato sauce over the tops of the bell peppers.
Cover and bake at 375 degrees about 20-30 minutes. I like my peppers to remain crisp, but heated through, so I left mine in about 20 minutes. You will also want to cook this longer if you prepped the ingredients head of time and they are cold.
Serve with any of the leftover rice mixture (that you have heated either with the peppers in the oven, or on the stovetop).
This made for a filling dinner without sides, but a crisp salad would go well with this if needed. My stuffed peppers had a little cajun taste to it, but that was just my hubbys opinion.
I’m linking up with Foodie Friday this week.