An Easy Weeknight Meal
The easiest way to preserve bell peppers from the garden is to dice & freeze them, and during the heat of the summer I do the same with a few (okay, a lot) of our tomatoes. (Some days you just need a break from canning!) This is one of my favorite recipes to make in the cooler months with some those frozen, diced garden goods.
Servings: 6 | Prep time: 10 minutes | Cook time: 20 minutes
1 lb. ground beef
¾ c onion (diced)
1 green bell pepper (diced)
2 c tomatoes (finely diced)
½ c minute rice
1 – 15 oz. can kidney beans (do not drain)
½ tsp chili powder
½ tsp garlic salt
½ c water
½ tsp sea salt
2 c shredded sharp cheddar cheese
- Cook beef, onion, and pepper together in a large skillet. Remove from heat and drain grease. Return to heat.
- Stir in tomatoes, beans, rice, chili powder, and garlic salt.
Add water and sea salt.
- Boil, reduce heat and simmer (covered) for 20 minutes, stirring occasionally.
- Remove from heat. Top with cheese and put the lid back on. When the cheese is melted, serve immediately with corn chips.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.