Mexican Unstuffed Bell Peppers |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is easily made vegetarian or vegan by substituting Morningstar Farms Veggie Crumbles for the beef & using soy cheese. Feel free to edit the spices to your own taste. Sometimes a dash of red pepper is nice. ;) I made this up & Mom wants it on paper for her Cardiac Rehab Cookbook & Wilderness Advanced Life Support course menu. Her ya go, Mom!! Ingredients:
2 tablespoons vegetable oil |
1 onion, diced |
6 garlic cloves, minced |
1 cup rice |
4 bell peppers, i use a combo of green bell & poblano |
1 lb cooked ground beef |
1 (28 ounce) can black beans, rinsed & drained |
1 (15 ounce) can diced tomatoes |
2 tablespoons oregano |
1 tablespoon salt |
1 teaspoon ground cumin |
ground black pepper |
jalapeno pepper, minced, to taste (optional) |
2 cups shredded monterey jack cheese (or a combination) or 2 cups monterey jack pepper cheese (or a combination) or 2 cups cheddar cheese (or a combination) |
Directions:
1. Preheat oven to 350°F.
2. Saute onion & garlic in oil over medium heat until softened.
3. Boil rice in salted water until just soft. Drain.
4. Halve peppers & remove seeds. Place in 9x13 baking dish, insides up.
5. In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
6. Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
7. Enjoy!
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