One of the best cost-saving measures that I have implemented is cutting the amount of food that I cook. Most recipes are for 4 servings and sometimes more. We couldn’t eat the entire recipe, so the left-overs often sat in the refrigerator until they no longer resembled food. (I do miss the fun of guessing what the furry blobs in the container once were.)
Here is a take on stuffed peppers that is a little different. If you want a milder dish, then substitute bell peppers for the poblanos.
Picadillo Stuffed Peppers
1 tablespoons oil
1/2 pound lean ground beef
1/2 cup diced onion
1 clove garlic, minced
1/2 cup diced tomatoes
1/2 cup chopped apple
1/4 cup raisins
1/8 teaspoon cinnamon
1/4 cup beef broth
2 poblano peppers cut in half, seeds and membranes removed
1/4 cup Mexican-style shredded cheese
Heat oil in a skillet over medium-high heat. Brown ground beef in oil until no longer pink.
Add onion and garlic. Cook until soft.
Add apple, raisins, cinnamon, and beef broth. Simmer until liquid is absorbed.
Arrange the peppers, cut side up, in a baking dish. Fill peppers with ground beef mixture. Bake at 400 degrees for 20 minutes or until the peppers are tender.
Top each pepper with1 tablespoons of cheese and continue to bake until the cheese is melted.
2 Servings, (2 half peppers each)