Baked Stuffed Mexi- Bell Peppers |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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A southwest version with black beans and corn. The peppers are sliced lenghtwise for quicker cooking. Ingredients:
1 tablespoon oil |
1 large onion, chopped |
1 garlic clove, minced |
1 lb ground beef or 1 lb ground turkey |
1 1/2 cups canned diced tomatoes |
1 1/2 teaspoons dried basil |
1 teaspoon dried oregano |
1 -2 tablespoon chili powder |
salt and pepper, to taste |
2 cups cooked white rice or 2 cups brown rice |
1 cup cooked black beans |
1/2 cup corn |
1 2/3 cups sharp cheddar cheese, shredded and divided |
4 -6 green bell peppers, halved lengthwise and seeded |
Directions:
1. Preheat oven to 350°F.
2. Heat oil in a large skillet, add onion and cook over medium heat until soft.
3. Add garlic and beef, cook beef until no longer pink, breaking up meat with a spoon.
4. Add tomatoes, basil, oregano, chili powder, salt and pepper, reduce heat and simmer 10 minutes.
5. In a large bowl, combine rice, beans and corn.
6. Add turkey mixture and 1 cup of cheese, mix to combine.
7. Spoon stuffing into pepper halves and place in a baking dish.
8. Add 1/4 cup water to the bottom of the dish, cover with foil and bake 30-40 minutes or until peppers are tender.
9. Remove foil, top with remaining cheese and bake until cheese is melted.
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