Stuffed Bell Peppers. Easy!

One of the first things i ever ventured out to make was Stuffed bell peppers. I was watching the Food Network and the show was at a Mexican resuarant and they were stuffing pablano peppers with steak and cactus. it looked Delicious and i dont really like spicy that much and we dont eat cactus in my house so i decided to put my own twist on things and make it the way that im pretty sure my family would like. they came out Great, i think my only mistakes were not letting them sit in the bowl with the syran wrap for a little bit, it actually helps the skin come off easier WHO KNEW! lol and i used dominican cheese instead of an easy melting cheese.

So i had my dad by about 6 large bell peppers i personally prefer green but i think any color will do, 1lb of ground beef 70/30 and 1 lb of shreeded mozarella everything else i had at home. I think its pretty simple i just turned the bbq on and let them sit on there till the skin was charred (dont ask for exact time, i dont know.) i turned  then till everyside was pretty much black and placed them in a bowl covvered then in syran wrap let that sit about 5 minutes and then uncovered then and just peeled the skin off with my hands dont let them cool too much b/c i think it makes it hard to get the skin off. i cut the tops off and took out the seeds and the white ribs in side then placed then in a small dessert ramican to hold it up so i can fill it with the beef and cheese. i used a small ladel to scoop the meat in, 1 was enough then i covered it with mozarella cheese and  placed them in the oven for about 8-10 minutes or until the cheese is nice and gooey! i LOVE it when the cheese has that little crisp on it from the oven!

The Meat! that was even easier than the peppers.  *TANGENT* To be honest the peppers are a little harder than i make them sound the first time was really annoying b/c i didnt really know what i was doing so i was afraid i might over cook the skin or just burn them. but really once you do it the first time it becomes sooo much easier.
Back to the MEAT!  you cook it like you would any other ground beef just add your preferred seasonings for example, i used:
1/2 of a small onion
oregano
salt
pepper
1 minced garlic clove
and  ADOBO (GOYA brand)
i dont use any oil b/c the meat should have more than enough in it i actually drain it after just so it wount be way greasy. but thats how i season the meat but get creative and do somethind diferent.

I put then im aluminum foil after i took them out the ramicans to put them in the oven.

I am patting myself on the back b/c i learned to do these all by myself. im starting to venture out more and try different things but you should shoot me a comment or a message to let me know what i should try next im always open for a challenge, i think...