Stuffed Peppers

If you haven't noticed, I love peppers. All kinds of peppers really. Bell peppers. Sweet peppers. Poblano peppers. Jalapeno peppers. They're my favorite thing. My go-to restaurant dish when we lived in Champaign was stuffed peppers. Ever since trying them at Desthil, I constantly crave that spicy goodness. Granted, theirs is a little more flavorful and high calorie, but this one was pretty tasty tonight! (And I snuck some more kale in there!)

Ingredients
2 poblano peppers (or bell pepper if you don't like heat)
2 Tbsp olive oil
1 cup yellow onion (chopped)
1 cup red bell peppers (chopped)
2 cups kale (optional)
1/2 can seasoned black beans
1 cup brown rice (cooked)
8 oz choice of meat (steak, chicken, or pork)
2/3 cup mozzarella cheese

Seasonings for Meat
Garlic powder
Onion powder
Paprika
Black pepper
Sea salt

Instructions

1. Begin cooking rice according to instructions on package.
2. Season meat using equal parts garlic powder, onion powder, paprika, and black pepper with a little sea salt. Set aside.
3. Preheat oven to 325 F.
4. In large pan, bring 8 cups of water to boil.
5. While waiting on water to boil, slice peppers in half down the length and remove all seeds. (If working with bell peppers, slice the top off of the pepper to form bowl.) 
6. Place pepper halves in boiling water for 3-5 minutes.
7. Remove peppers from water and place on paper towel to dry. Place peppers so that they curve downward, facing the paper towel.
8. Heat oil in skillet over medium-heat and add onions and red bell peppers. Cook for 5 minutes.
9. Add kale and black beans to onion and red pepper mixture.
10. Mix vegetable mixture with cooked rice. Cover and set aside.
11. Cook meat to desired temperature. (If steak, I recommend cooking to medium rare, as baking will continue to cook. Always thoroughly cook chick and pork before baking the peppers.)
12. Slice meat (cube if working with bell peppers).
13. Place peppers on baking sheet (covered in foil for easy clean up). Layer each pepper half with meat of choice, rice/veggie mixture, and then mozzarella cheese.
14. Bake for 20 minutes.
15. Serve with knife and fork for easy eating! Enjoy!