After receiving two giant red peppers in my grocery order, I decided to make stuffed peppers. I went a little different from a usual stuffed peppers recipe and made it more like a taco style stuffed peppers. It can be made with lean ground beef or vegetarian with ground meat substitute or just beans. I’ve done it both ways with great results.
You can also use poblano peppers instead of bell peppers.
Serve it topped with some sour cream, cotijo cheese, fresh cilantro, hot sauce-your choice. Add a salad and some chips and salsa to complement the peppers.
Ingredients
1 lb extra lean ground beef or Impossible Burger meat (or Beyond Beef) or ground crumbles (Morningstar or Boca)
2 extra large red peppers
1 regular red or yellow pepper (optional)
1 package Spanish Rice (90 second rice-I used Target’s brand) or 1-1 1/2 cups cooked brown rice
1 can Black Beans
1 can Rotel Tomatoes
1 can diced tomatoes
1 -8 ounce package of frozen corn defrosted
4 ounces of hot pepper cheese grated (substitute a non-dairy shredded cheese if desired)
3 ounces of sharp cheddar grated (substitute a non-dairy shredded cheese if desired)
2 tablespoons cumin
2 tablespoons garlic powder
2 tablespoons taco seasoning
6 turns of salt grinder (1/2 teaspoon)
2 teaspoons Tajin spice
1/2 lime squeezed
1 teaspoon dried cilantro or fresh
Cooking spray
Instructions
Preheat oven to 350 degree
Spray a “13 x 9” pan with cooking spray.
Brown ground beef or meat substitute. Once brown add in the corn, rice, beans, spices and can of Rotel tomatoes. Cook on medium heat for a few minutes (5-10) to blend the flavors. Add some of the grated hot pepper cheese into the filling and stir.
Slice tops off the peppers. Clean out seeds from the inside of the peppers. Slice the peppers lengthwise in half.
Place the diced tomatoes on the bottom of the pan. Arrange the peppers on top inside opening up. Use the smaller peppers to fill in the rest of the pan if desired. Take the filling and stuff each pepper with the filling. It can overflow a bit. I used the leftover stuffing around the sides. Top with the remaining cheese.
Bake for 30-45 minutes until peppers are soft and the cheese is melted and browned.
Enjoy!
