Welcome to Flashback Friday and Weekend Potluck!
First up, I am flashing back to a Ferguson Family Favorite for this time of year when my red peppers are ready for pickin’!
- 2 Tablespoons Southwest Seasoning (from Pampered Chef, it’s AMAZING! But you can use cumin, chili powder…anything you deem Mexican flavors, instead.)
- 4 ounces, weight Spreadable Cream Cheese (I Believe Its Called Whipped And Is Found In The Bagel Section)
- 8 whole Large Red Peppers
- 2 cups Cooked Meat Of Your Choice: Shredded Pork, Taco Meat, Or Shredded Chicken.
- 2 cups Shredded Cheese, More Or Less As Desired
- Optional Garnishes: Sour Cream, Guacamole
FOR THE MEXICAN RICE:
- 1 cup Uncooked Brown Rice
- 2 Tablespoons Cooking Oil
- 1 whole Small Onion Chopped
- 1 whole Garlic Clove, Pressed
- ½ teaspoons Salt
- 2 whole Large Tomatoes, Chopped
- 2 cups Chicken Broth
First, make your Southwest Cream Cheese by adding 2 tablespoons of Southwest seasoning (or cumin, garlic and chili powder) to 4 ounces of spreadable cream cheese. Refrigerate until ready to make supper, pulling it out of the refrigerator 20 minutes ahead of time to soften up a bit.
Make Mexican rice: In a large skillet over medium heat, saute rice in hot oil until slightly browned. Add the onion, garlic and salt. Cook over low heat until onion is tender. Add tomatoes, cook over medium heat until softened. Add broth; cover and simmer until water is absorbed.
Cut each red pepper in half vertically (from the stem straight down). Remove seeds and pop off the green top. Place in a large pot of salted water, bring to a boil and allow peppers to cook for 5-7 minutes or until starting to soften. Then remove them from the water, drain and cool.
Meanwhile, prepare meat of your choice or grab whatever is leftover in the fridge.
Spread each pepper with 1 Tablespoon (or more to taste) of seasoned cream cheese. Add shredded meat, Mexican rice and top with cheese, filling pepper just to the brim.
Place peppers on a baking sheet and bake at 350F for 15 minutes or until cheese is melted.
Serve hot with sour cream or guacamole on top.
This is SO versatile! You could use black beans, corn, cilantro, anything you deem “Mexican-ish” in this. Don’t have time to make Mexican rice? Then get one of those Knorr packets of Mexican rice for even faster prep time.
They were delicious, and despite my children’s first reaction: “But I don’t like red peppers!”, they ate them and even asked for seconds.
This is PRECISELY why “No Thank You Bites” are required at our house!
On to Weekend Potluck!
Let’s take a quick peek back at last week…
The recipe with the most clicks was our very own Kim, of Sunflower Supper Club! ~
Cucumber and Tomato Summer Salad by Sunflower Supper Club
Recipes that caught our attention ~
Mexican Chicken Spaghetti by Julie’s Eats & Treats
Apple Pie Enchiladas by Semi-Domesticated Mama
And, a personal favorite ~
Pineapple Pecan Chicken Salad by The Kitchen Is My Playground
Your hostesses ~
- Meet Penny ~ Tabitha
- The Better Baker ~ Marsha
- Sunflower Supper Club ~ Kim & Julie
- Life As a Lofthouse ~ Holly
- 4 Little Fergusons~ Tonya
- The Country Cook~ Brandie
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