Fajita Stuffed Peppers

Allegedly, the traditional version of these uses some kind of meat loaf and cream cheese mixture; can't imagine why. These peppers are all of the delight of a super deluxe (and gluten free!) taco, but don't fall apart!

Required Ingredients

• 6-8 bell peppers, any color.

Optional Ingredients

You can use any or all of these as fillings - focus on your favorites! Easy to make vegetarian or gluten free or low carb or whatever you like/need.

• Corn (mix with elote seasoning and evil green can parmesan to make it even better
• Spanish Rice (a Zatarans mix is fine, or just add a can of tomatoes with chilis to regular rice)
• Mexican four cheese blend, shredded
• Ground meat, already cooked, with taco seasoning
• Black beans or refried beans (probably not both)
• Tomatoes (fresh, canned, or just a scoop of the Fresh Salsa recipe)
• Sour cream (mix it in with something else if you do this, a single layer of it will not do well)
• Guacamole

Process

1. Preheat the oven to 350 F


2. Cut the tops off the peppers, leaving as much body as possible while still having enough of an opening to stuff. Remove and discard the stems and seeds, keep the tops optional.


3. Choose your fillings and spoon them in, either in layers or all mixed together.


4. Either put the pepper tops back on, or just sprinkle well with cheese.


5. Bake until the peppers are cooked through, about 20 minutes


6. Serve hot and eat with a fork and knife, the first time. Keeps well in tupperware or foil wraps, and can be eaten cold and whole like a pastry the next day once it's congealed (or reheated and consumed again with utensils like a dignified human)