Happy New Year!! Gah I can’t belive I haven’t seen some of yall since last year 😉 I hope yall had a great holiday season! Mine was awesome with a lucky mixture of days off between working! I had 3 days off before Christmas which was exactly what I wanted because our family does a lot before Christmas and not so much the evening of and after. I made it home to Columbia and went to the Smith’s Oyster Roast, saw Drew Dixon play at Henry’s, spent quality time with friends and family, enjoyed great dinners, AND made out like a bandit at Christmas! I hit the road back to Charleston around noon on Christmas day and made it back to work by 3pm. By the time I barely unpacked my wolf pack came to town! This consists of Lauren, Zoe, Catherine, Louise, and Christine. Every year we try and all get together around New Years and I was thrilled that our schedules worked out again this year. I had to work off and on during the week while everyone was here, but I still got plently of time to run around and howl with my wolves- arooooooooo. Last Friday morning I got up early before work and started cooking for my wolves. Christine and Louise are both vegetarians so I decided on Stuffed Peppers.
-6 large Peppers
-1 cup fronzen Corn
-1/2 cup Black Beans, drained and rinsed
-1/2 cup Kidney Beans, drained and rinsed
-1 cup shredded Cheese (your choice, I used the 4 cheese combo pack)
-2/3 cup of uncooked Rice
-1 small Onion, chopped
-2 Roma Tomatoes, chopped
-3 cloves Garlic- minced
-2 teaspoon Chili Powder
-1 teaspoon Ground Cumin
-Salt and Pepper
-2 cups of Salsa
Combine the corn, beans, cheese, rice, onion, tomatoes, garlic, chili powder, cumin, salt, pepper, and 1 cup of salsa all in a bowl. (refrain from cheating and eatting bites)
Cut a thin slice off the top of each bell pepper.
Place peppers in crockpot and pour the remaining salsa on top. Set the crockpot for 5 hours on low.
Once my peppers were finished I decided to mix some parmesan cheese and bread crumbs together and sprinkle the mixture on top. I then transfered the peppers to a cookie tray and broiled them on high in the oven for 1 minute. I placed additional salsa in a bowl and sour cream to serve with the peppers.
The Stuffed Peppers turned out better than I expected. I liked the idea of individual peppers on our plates and cutting into them and having all of the goodness unfold. I was nervous it might not be enough, but these little guys hold a lot of stuffing and we were all full after one.