Tex-Mex Unstuffed Bell Peppers

Beth Renzetti

By
@elmotoo

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. Here ya go, Mom!!


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Comments:

Serves:

4-6

Prep:

30 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 Tbsp
vegetable oil
1 medium
onion, diced
6 clove
garlic, minced
1 c
rice
4 medium
bell peppers, i use a combo of green bell & poblano
1 lb
ground beef, cooked
1 can(s)
(28 ounce) black beans, rinsed & drained
1 can(s)
(15 ounce) diced tomatoes
2 Tbsp
oregano
1 Tbsp
salt
1 tsp
ground cumin
1 tsp
ground black pepper
1 medium
jalapeno pepper, minced, to taste (optional)
2 c
shredded monterey jack cheese, pepperjack cheese, cheddar cheese (or a combination)

Directions Step-By-Step

1
Preheat oven to 350°F.

Saute onion & garlic in oil over medium heat until softened.
2
Boil rice in salted water until just soft. Drain.
3
Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
4
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.
5
Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes. Enjoy!

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Vegetable
Regional Style: Southwestern
Other Tag: For Kids