Classic Southwestern flavors make this rainbow of bell peppers a favorite, healthy dinner.
Course Main Course
Keyword stuffed peppers
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
1poundlean ground beef, 90% lean
1medium onion, diced (about 1 1/2 cups)
2ribs celery, diced (about 3/4 cup)
1large Select One tomato, chopped
1 15-ouncecan black beans
1 7-ouncecan roasted green chiles
1cupfrozen corn, defrosted
1 1/2cupscooked long grain rice
1/4cupcilantro leaves, chopped plus more for garnish
6Select One rainbow bell peppers
1cupspicy cheese such as Chipotle Gouda or Pepper Jack
Preheat the oven to 350°F.
Brown the ground beef in a large fry pan over medium high heat for 5 minutes or until cooked almost through. Add the chopped onion, celery, and garlic and cook until vegetables are softened, about 5 minutes. Stir in the diced tomato, tomato paste, cumin, chile powder and kosher salt and cook for another 4-5 minutes. Stir in the black beans, green chiles, corn, cooked rice and chopped cilantro.
Meanwhile, cut off the tops of the peppers and spoon out the ribs and seeds, then rinse. Lightly sprinkle the inside of the peppers with kosher salt and place in a microwave safe dish with ¼ cup water. Cover with plastic wrap and microwave for 5 minutes or until they start to soften.
Transfer to a 3 quart baking dish and fill the peppers with the hot meat and rice mixture. Sprinkle the tops with cheese and bake for 20 minutes or until peppers are tender and cheese is browned. Garnish with additional chopped cilantro. Serve hot.