Mexican Stuffed Peppers

Dated: 01/02/2015

Views: 1571

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 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

1 can of jar sauce whatever your  liking 

however much mozzarella cheesecheddar cheese you like :)


 Preheat oven to 350 degrees. 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 sauce and up to 2/3 cups of water (don't pour all water at once - just pour enough to make the  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 foilBake 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.

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