It's Just A Thang....Mexican Stuffed Roasted Peppers

 I seen these come through Pinterest from Simply Love Food,

and I knew right then and there that they had to be on MY plate.

But I put my own twist on them.

 Is there anything more beautiful than colorful peppers?

Okay, maybe a slice of blueberry cheesecake....

But right now the beauty is the peppers.

And if I would have known that a roasted pepper was 

out-of-this-world-amazing

I would have been roasting them years ago.

 You can even top these bad boys with sour cream if you want.

I will for sure be making these over and over in my kitchen.

 Do you remember the homemade taco seasoning that was just

presented the other day?

Yup, it's in here.

And so is some of our left-over grilled brats (jalapeno brats).

Just a tid-bit of information....

it's easier to remove the casings before the brats are cooked.

But anyway, I managed to get a little meat out of those

grilled brats without using most of the casing. 

Once you try these on your own plate,

you will be making them again, and again.

I hope you enjoy these as much as we did.

Quote from a taste tester: 

"I am not a fan of beans, but these are AMAZING!"

Chalk one up for the 'Lil Country Sugar cook 

to get a bean hater to eat beans....

Mexican Stuffed Roasted Peppers

Olive oil

6 left-over grilled brats (try and remove meat without using the grilled casing)

1 c. chopped purple onion

1 heaping TBS of homemade taco seasoning

2 c. cooked rice (I used white basmati rice)

3-4 bell peppers, halved and seeds removed (I used 3)

1 can black beans, drained and rinsed

1/2 c. frozen corn

1 (15-16 oz.) jar picante sauce, or salsa (I used medium heat picante)

Shredded cheddar cheese

Optional toppings:

fresh cilantro

sour cream

sliced avocado

Preheat oven to 400 degrees F. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes. Remove the peppers from the oven and allow to cool until you can handle them.

In a bowl add the taco seasoning, cooked meat (brats), chopped onion, black beans, corn, and rice. Add in the picante sauce and mix well.

Carefully spoon the mixture into each half of the roasted peppers (mine were heaping) and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way through. Before removing  from the oven sprinkle the tops with shredded cheese. Place back into the oven until cheese is melted.

Top peppers with your choice of toppings.

This recipe is linked to:
Thursday Treasures ~ Recipes for My Boys
Foodie Friends Friday
The Better Baker ~ Weekend Pot Luck
Six Sisters Stuff ~ Strut Your Stuff Saturday