Kroger had these beautiful long red sweet peppers on sale this week. I'd never seen anything like them and almost passed them over because I assumed they were a hot pepper. They were thinner skinned than a regular red bell pepper thus they cooked in much less time. Some leftover frozen hashbrowns and quickly spoiling mushrooms were the inspiration behind this recipe.
3 bell peppers (I used the long red ones mentioned above)
1/2 lb. very lean ground beef
1/2 onion, diced
1/2 green pepper, diced (I used a poblano)
2 cups coarsely chopped mushrooms
1 garlic clove, minced
1 1/2 tsp cumin
1 tsp beef bouillon granules
salt and pepper
1 cup frozen chopped spinach, thawed and squeezed dry
3 oz. cream cheese, cubed
3 Tbsp sour cream
1 cup shredded cheddar cheese
3 cups frozen shredded potatoes (hash browns)
Cut peppers in half lengthwise and remove seeds and membranes. Set aside.
In a large skillet, brown ground beef, onion, pepper, mushrooms and salt and pepper until meet is browned and mushrooms lose their moisture. Stir in garlic and saute for another minute or so. Stir in cumin and bouillon and combine. Add spinach, cream cheese and sour cream and stir until cream cheese is melted. Add cheddar cheese and frozen potatoes and stir to combine.
Stuff pepper halves with mixture and place in a lightly greased casserole dish. Bake in preheated oven set to 375 for 30-40 minutes or until peppers are softened to desired consistency.