Ingredients1 tbsp Olive Oil

6 whole red peppers

1 cup cooked rice

2 cups black beans rinsed and drained

1 lb chopmeat 85% lean or higher

2 ½ cup shredded sharp cheddar cheese

1 medium onion diced

4 garlic cloves minced

½ tsp Italian Seasoning

¾ tsp Cumin

¾ tsp Paprika

¾ tsp Cayenne Pepper

¾ tsp Salt 

¼ tsp black pepper 

2-3 sprigs fresh thyme
Directions

Preheat Oven to 350 degrees

Cut off tops of peppers and clean out the seeds and veins

Cook Rice (follow directions on package)

In a sautee pan heat the oil

Add garlic and onion and cook until onions are clear

Add chopmeat and cook until brown

Drain the excess fat if necessary

Combine spices in a small bowl and mix

Over medium heat spice mixture

Cook until blended, add beans and rice remove from heat

Mix in 1 cup of cheese 

Spoon in beef mixture and leave a small space at the top

Arrange peppers in a baking dish

Using the remaining cheese top off each pepper with ¼ cup cheese and push down

Loosely cover bake 10-15 minutes and remove foil

Bake another 25 minutes or until cheese is melted and peppers are soft.                                   

In the end we tossed in some more cheese because we thought it wasn’t cheesy enough.
We ran out of time and we under cooked the peppers just a tad. Everything was still delicious and cooked well just the peppers could have been softer. I don’t even like peppers so for those of you like me the pepper filling was BOMB! You could use it in tacos or topping for other things or just eat the filling straight up in a bowl. 

 

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