Colorful Bell Pepper Luncheon Meat Recipe

Ingredients:

• 1 tablespoon green tea rubs (a mixture of green tea leaves, sugar, and spices)
• 1 can of luncheon meat (such as Spam or similar)
• 2 large bell peppers (assorted colors: red, yellow, and green)
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional, for spiciness)
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh cilantro, for garnish
• 1/4 cup shredded cheddar cheese (optional)
• 1/4 cup chopped green onions, for garnish

Instructions:

Prepare the Green Tea Rubs:

• Combine the green tea leaves, sugar, and spices in a small bowl to create the green tea rubs. This mixture will be used to season the luncheon meat.

Season the Luncheon Meat:

• Remove the luncheon meat from its can and pat it dry with paper towels. Rub the green tea rubs all over the luncheon meat, pressing the rubs into the meat to ensure they adhere well.

Prepare the Bell Peppers:

• Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.

Sauté the Vegetables:

• Heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and garlic, sauté until the onion is translucent. Add the ground cumin and chili powder (if using), and cook for another minute until fragrant.

Add the Luncheon Meat:

• Cut the seasoned luncheon meat into small cubes and add them to the skillet. Cook, stirring occasionally, until the luncheon meat is heated through and slightly browned.

Stuff the Bell Peppers:

• Stuff each bell pepper with the cooked luncheon meat mixture, pressing it down to fill the pepper cavity.

Bake the Stuffed Peppers:

• Preheat your oven to 375°F (190°C). Place the stuffed bell peppers in a baking dish, and bake for 20-25 minutes, or until the peppers are tender and the cheese is melted (if using).

Check for Doneness:

• After the peppers have baked, check to make sure they are tender. If they need more time, continue to bake, checking every 5 minutes until they reach the desired tenderness.

Finish and Serve:

• Remove the bell peppers from the oven and let them cool for a few minutes. Garnish with chopped fresh cilantro and green onions. If desired, serve with a side of rice or a fresh salad to complement the flavors of the green tea-seasoned luncheon meat and the colorful bell peppers. Enjoy your meal!