Easy Stuffed Bell Peppers
If you're looking for easy stuffed bell peppers that incorporate a bit of Mexican flair then this is the recipe for you.
Servings 6 people
- 6 bell peppers
- 1 onion diced
- 1/2 cup dry white rice
- 1 lb ground beef
- 29 oz tomato sauce
- 15 oz can black beans drained
- 15.25 oz can corn drained
- 1 tbsp chili powder
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp ground cumin
- 1 tsp salt
- black and pepper to taste
- Shredded Cheddar Jack Cheese
Heat a pot over medium heat and brown the ground beef.
Add the onion to the pot and cook for 2 min.
Add the chili powder, garlic powder, onion powder, cumin, salt and black pepper. Stir well.
Next add the beans, corn and tomato sauce and stir well.
Reduce heat to low, cover and simmer for about 20 minutes
For the rice
Add the ½ cup of rice, ½ tsp of salt and 1 cup of water to a pot and bring to a boil.
Reduce heat to low and simmer for about 20 minutes.
When the rice is done stir it into the meat mixture.
For The Peppers
Preheat oven to 450
Wash and cut the tops off the peppers.
Scoop out the seeds and membranes with a spoon.
Place peppers upright in a baking dish and bake for 20 min or until softened.
Remove from oven. Fill each pepper with the meat mixture.
Then top with some of the shredded cheese.
Bake in the oven at 350 until the cheese is melted.