Stuffed Bell Peppers
I am a big fan of tasty recipes. Stuffed bell peppers is one of their recipes I just had to try this one. It definitely was not a disappointment. It’s easy to make and perfect for a weekday.
Ingredients:
- 3-5 bell peppers
- 1/2 lb ground beef (93%)
- 1 cup onion – diced
- 1/2 can black beans – rinsed and drained
- 1 cup cooked brown rice
- 1/2 Can Corn
- 1 cup chunky salsa
- 2 tbsp taco seasoning
- 1/2cup Mexican cheese
- Guacamole
- Sour Cream
Preparation:
Cook the brown rice according package instructions. Cooking brown rice takes twice as long as white rice. I used 2 cups water and 1 cup brown rice, wait till it gets to a boil, put the lid on it and then simmer for 40 minutes.
While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.
While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef, then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.
Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.
I had enough leftover ground beef mixture to make quesadilla’s the next day.
Stuffed Bell Peppers
Ingredients
- 3-5 bell peppers
- 1/2 lb ground beef 93%
- 1 cup onion – diced
- 1/2 can black beans – rinsed and drained
- 1 cup cooked brown rice
- 1/2 Can Corn
- 1 cup chunky salsa
- 2 tbsp taco seasoning
- 1/2 cup Mexican cheese
- Guacamole
- Sour Cream
Instructions
- Cook the brown rice according package instructions. Cooking brown rice takes twice as long as white rice. I used 2 cups water and 1 cup brown rice, wait till it gets to a boil, put the lid on it and then simmer for 40 minutes.
- While the rice is cooking clean and core the bell peppers. Put in a preheated oven 350F for 20 minutes.
- While the peppers are roasting and the rice is cooking, heat oil in a large skillet over medium/high heat. Add ground beef and season with the 2 tbsp taco seasoning. Brown the beef, then add the diced onion – continuing to cook until softened. Reduce heat to Medium. Mix in the rinsed black beans, brown rice, corn, and salsa. Remove from heat.
- Remove peppers from oven and fill each with the taco mixture. Top with the cheese and return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of the prepared guacamole and sour cream.
- I had enough leftover ground beef mixture to make quesadilla’s the next day.
Tried this recipe?Mention @KinFolkRecipes or tag #KinFolkRecipes!