Mexican Stuffed Bell Peppers

• Meat

  • 1/2 lb Beef

• Produce

  • 1/2 can Black beans
  • 6 Green bell peppers, medium size
  • 1 Tomato, large

• Condiments

  • 2/3 cup Marinara meatless spaghetti tomato sauce

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 2 tsp Chili powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 1 Cheddar cheese
  • 1 Mozzarella cheese

• Other

  • 2/3 cup Water or less - judge for yourself

Found on juliasalbum.com

Ingredients

• 1 tablespoon olive oil
• 1/2 pound beef
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1/2 teaspoon salt
• 1 cup rice, cooked, or 1/2 cup rice (uncooked)
• 1/2 can black beans (about 8 oz - whole can is 15 oz), rinsed
• 1 large tomato, chopped into small slices
• 6 medium size green bell peppers
• 2/3 cup marinara meatless spaghetti tomato sauce
• 2/3 cup water or less - judge for yourself
• mozzarella cheese
• cheddar cheese

Directions

• Preheat oven to 350 degrees F.
• Heat the skillet on stove top until hot, add olive oil - it should sizzle. Immediately add ground beef and cook it constantly stirring intill nicely browned and cooked through. Remove from heat. Drain all excess fat. Add 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to cooked ground beef, stir to combine.
• To the same skillet, off heat, add black beans, chopped tomatoes, and cooked rice. Note: make sure to rinse black beans really well and drain. Add more spices: 1 teaspoon chili powder, 1 teaspoon cumin, 1/4 teaspoon salt to beef, stir to combine.
• Prepare bell peppers for stuffing: cut the tops off, stem and seed them.
• Stuff each bell pepper with the filling. Fill the baking dish with marinara spaghetti sauce and up to 2/3 cups of water (dont pour all water at once - just pour enough to make the marinara sauce less dense). Place stuffed bell peppers tightly into prepared baking dish, cavity side up. In my case, I used 2 large bread pans. Top each pepper with both grated Mozzarella and Cheddar cheese. Sprinkle some cheese over the tomato sauce too. Cover with foil
• Bake for 30-40 minutes, until the peppers are tender and the filling is hot. Serve in shallow bowls, with some of tomato sauce on the bottom.

Nutrition