Am I going to catch any flak for posting two stuffed bell pepper recipes back to back?
Last time, I decided that there were things that I could do to make better stuffed bell peppers, and this is the result of my efforts. It turned out way better, in my opinion. Check it:
The process is just about the same, except easier. First, chop up those veggies and herbs:
Decided to use a fresh tomato this time (I was sick of canned, diced tomatoes) and I halved the peppers vertically this time. That made for more manageable portion sizes.
Next, saute those onions:
Then, it’s time to brown that ground beef:
The photo isn’t the best, but then again, I was focused on breaking up the meat and browning it. I added some makeshift “taco” seasoning to the beef which consisted of salt, pepper, ground oregano, onion power, garlic power, ancho chili powder, chipotle chili powder, and cumin.
Once browned, it’s time to add the other stuff to complete the filling:
The veggies, rice, cheese and black beans are all in there. Mix together:
Time to stuff those peppers!
If you have leftovers stuffing, either refrigerate or freeze and put in some taco shells or lettuce leaves for quick tacos!
Here’s what the peppers looked like when done:
1 package ground beef
3 red bell peppers, halved
1 can black beans, drained and washed
1 yellow onion, diced
1 tomato, diced
1 bunch of cilantro, chopped
2 cloves garlic, minced
1 tablespoon cumin
1/2 tablespoon chipotle chili power
1/2 teaspoon ancho chili powder
1 teaspoon oregano
1 teaspoon onion powder
1 teaspoon garlic powder
Preheat oven to 400. Saute onions in oil with pinch of salt on medium high for five minutes. Add ground beef and brown for five to seven minutes. Add taco seasoning and mix. Turn off heat. Add cilantro, tomato, cheese, black beans, and rice and mix. Stuff peppers. Cover with cheese. Cover baking tray with foil and cook for 35 minutes. Uncover, then cook for additional 10-15 minutes.