mexican-style stuffed peppers
I found a great deal on bell peppers and wanted to try a new approach to my stuffed peppers instead of using ricotta and spinach. This is really a great dish and very easily put together!
prep time
20 Min
cook time
25 Min
method
---
yield
6 serving(s)
Ingredients
- 6 large bell peppers (red, yellow, orange, green)
- 1 pound lean ground beef
- 2 medium tomatoes, diced
- 1 small onion, diced
- 1 cup instant rice
- 1 package mild taco seasoning
- 1/3 cup black beans (from can)
- 1 cup mexican cheese blend
- 1 3/4 cups water, divided
- 2 teaspoons fresh cilantro, minced
- 1 - green onion, sliced
- - salt & pepper, to taste
How To Make mexican-style stuffed peppers
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Step 1Preheat oven to 350 degrees.
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Step 2Season beef with salt and pepper, to taste. Using a medium skillet, brown beef and onion over medium heat until no longer pink. While beef is browning, bring 1 cup of water to a boil in a small saucepan and add the rice. Give it a good stir, cover and cook per package directions (usually about 5 minutes).
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Step 3Drain meat on a paper towel-lined plate to remove any excess grease. Wipe out skillet and place beef back in skillet. Add the rice, tomatoes, black beans, 3/4 cup water, taco seasoning and cilantro. Mix until meat is well combined. Add cheese and mix well.
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Step 4Slice peppers in half and discard stems, seeds and membrane carefully. Spoon beef mixture into the peppers and bake for about 20 minutes. Garnish with green peppers and extra cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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