Stuffed Bell Peppers

Servings: 4-6

 

Ingredients:

  • 1lb ground beef
  • 1 cup cooked white rice
  • 6 bell peppers, any color
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp Texy Mexy
  • 1 tbsp tomato paste
  • 2 cups Monterrey Jack cheese, divided
  • 1 can black beans
  • 1 cup frozen corn
  • 1 can fire roasted diced tomatoes
  • 1 28oz can Rotel
Stuffed Bell Peppers

Step 1:

Preheat the oven to 400. Pour the 28oz can of Rotel in the bottom of a Dutch oven.

Step 2:

In a separate pan, cook the filling. Brown the ground beef, drain if necessary.

Step 3:

Add diced onion, garlic and Texy Mexy seasoning and cook until onion is soft and translucent.  Add tomato paste, black beans, corn and fire roasted diced tomatoes. Let that cook together for about 10 minutes.

Step 4:

Add 1 cup of cooked rice and 1 cup of Monterrey Jack cheese and stir together to combine.

Step 5:

Cut the tops off of the bell peppers and remove the core/seeds. 

Step 6:

Fill each pepper to the top with the ground beef filling. Top each pepper with the remaining cup of Monterrey Jack cheese.