| Prep Time | 10 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Peppers
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Ingredients
- 6 Bell peppers
- 1.5 cups cooked rice
- 1 lb taco meat or seasoned ground beef
- 1.5 cup salsa
- 8 oz tomato sauce divided
- 15 oz black beans rinsed/drained
- 1 cup corn frozen or canned
- 1.25 cup grated cheese chedder, monterey jack, pepper jack
- .5 tsp cumin
- .5 tsp chili powder
- 1 clove minced garlic
- 1/8 tsp salt and pepper to taste
Tomato Water
- .5 cup water
- 1/8 tsp cumin
- 1/8 tsp chili powder
- .25 tsp granulated garlic
- 1/8 tsp salt and pepper to taste
- 1 tbsp oregano preferably Mexican
- 4 oz divided tomato sauce
Ingredients
Tomato Water
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Instructions
- Cut off each top of the peppers and scrape out the seeds and veins. Set aside.
- Combine the ground beef, corn, rice, salsa, 4 oz of tomato sauce, cumin, chili powder, garlic, cheese, salt and pepper; stirring until well combined.
- Gently fold in the black beans; set aside.
For the Tomato Water
- Mix together the water, tomato sauce and all the herbs/spices and pour into the bottom of a baking dish.
Assembly
- Arrange the empty bell peppers in a baking dish.
- Spoon the meat/rice mixture into each bell pepper to the rim.
- Cover with foil and place in a 375° F oven and bake for one hour or until the meat is cooked.
- Once cooked, removed foil and sprinkle with cheese, place in the now off, but still warm oven to melt, just a couple of minutes.
- Spoon some tomato water onto each plate and place a stuffed pepper in the center, serve, and enjoy.
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