About Huskie Fresh:
Huskie Fresh is NIU’s new meal kit service. We work to create and prepare sustainable, nutritious, flavorful dinners to help with life’s busy schedules. Our meal kits are partially prepared, pre-measured, and come with detailed recipe instructions to help you make the best meal possible in under 30 minutes at home.

With this recipe, you can do-it-yourself at home!

Stuffed Peppers and Elote for two:

For Peppers:
-2 Whole Bell Peppers
-½ cup cooked long grain white rice (¼ cup dry rice + ½ cup water)
-½ lb. ground beef
-Beef seasoning: ½ tsp cumin, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp paprika, ¼ tsp chili powder, pinch of salt and pepper
-¼ cup black beans (drained and rinsed)
-¼ cup diced canned tomatoes (drained)
-¼ cup shredded cheddar cheese + 2 Tbsp (set aside)
-1 seasoning packet: 2 Tbsp cilantro (finely chopped), 1 tsp cumin, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, ½ tsp chili powder, ¼ tsp salt, ¼ tsp pepper

For Elote:
-1 tsp oil
-2 ears of corn
-Mayo mixture: 2 Tbsp mayo, 1 tsp lime juice, ¼ tsp chili powder, pinch of cayenne, pinch of salt
Cheese Topping: ¼ cup cotija cheese and 1 Tbsp finely chopped cilantro

Instructions:

1. Cook rice according to package instructions. If there are none, place ¼ cup dry rice into a small pot with ½ cup of water. Bring rice to a simmer (light boil) and let cook 15-20 minutes or until all the water is absorbed. Set aside
2. While the rice is cooking, cook ground beef.
3. In a medium sized skillet, place ½ lb ground beef. Once the beef starts to brown, add beef seasonings. Let beef cook another 3-4 minutes. Set aside.
4. Preheat the Oven to 350 degrees F
5. Line a baking sheet with parchment paper and set aside.
6. Cut the top off the peppers so there is no stem left and take out the seeds and the ribbed fleshy parts.
7. Place on a baking sheet lined with parchment paper.
8. Mix rice, meat, beans, tomatoes, ¼ cup shredded cheddar cheese, and “seasoning packet” in a bowl to make a cohesive filling.
9. Distribute filling evenly between peppers, filling them all the way to the top.
10. Place in the oven on the middle rack. Bake for 20 minutes. Start Elote.
11. Take peppers out and sprinkle with remaining cheese that was set aside.
12. Return to oven and bake for 5 minutes more or until cheese is melted on top.
13. Remove from oven and let sit for a couple minutes. Serve warm
*optional* serve topped with sour cream or plain Greek yogurt.

To make Elote!
While Peppers are baking:
1. In a large pot bring water to a boil
2. Place corn ears in the pot and boil for 5 minutes
3. Preheat grill to make sure that grates are nice and hot
4. Remove corn from water, pat dry, and then brush corn with oil
5. Grill* the corn until the kernels are slightly charred (about 10 minutes total) rotating to get an even cook as possible
6. While the corn is charring, combine mayo mixture ingredients: 2 Tbsp mayo, 1 tsp lime juice, ¼ tsp chili powder, pinch of cayenne, pinch of salt. Set aside
7. When the corn is done grilling, brush the mayo mixture evenly and completely over each ear of corn
8. Over a plate, sprinkle the cheese and cilantro mixture as evenly as possible over the corn, turning when necessary. Place the corn on the plate you will serve it on. Repeat with each ear of corn.
9. Serve warm

*If you do not have a grill

No sweat! Boil the corn in water until the kernels turn bright yellow, about 5-8 minutes. Follow the rest of the steps for mayo mixture and final assembly

**If corn on the cob is too messy

We get it! Remove the corn from the cob after cooking by using a knife to slice off the kernels. Place them in a bowl. Then, simply mix in the remaining ingredients: mayo, lime juice, chili powder, cayenne, salt, cheese, and cilantro. Serve using a spoon.