Mexican Stuffed Peppers – Urban Meadow
Prep Time
20 minutes
Cook Time
1 hours 30 minutes
Total Time
1 hours 50 minutes
Yields
4
Directions
- Preheat your oven to 375°F
- Cut the tops off the bell peppers and remove the seeds and membranes. Lightly season the inside of the peppers with salt and pepper
- In a large skillet, heat a bit of olive oil over medium heat. Add the chopped onion and cook until it becomes translucent. Add the ground beef or turkey to the skillet, breaking it up and cooking until it's browned. Drain any excess fat
- Stir in cooked rice, black beans, corn, diced tomatoes, half the chili powder, 1 tsp cumin, salt, and pepper. Mix and cook a few minutes until heated through. Stuff bell peppers with the filling, pressing gently to pack firmly
- In a separate bowl, mix the tomato sauce with remaining chili powder and cumin, salt, and pepper to create the sauce
- Pour a small amount of the sauce into the bottom of a baking dish. Place the stuffed peppers in the dish. Pour the remaining sauce over the tops of the peppers
- Cover the baking dish with foil and bake for about 40 minutes, or until the peppers are tender
- Remove the foil, sprinkle the shredded cheese over the stuffed peppers, and return them to the oven. Bake for an additional 10-15 minutes, or until the cheese is melted and slightly golden
- Carefully remove from the oven and let the stuffed peppers cool for a few minutes before serving
Ingredients
- 4 ea large bell peppers, any color
- 1 cup ea Urban Meadow cooked rice (white or brown)
- 1 lb ea ground beef or turkey
- 1 ea small onion, chopped
- 1 cup ea Urban Meadow black beans, drained and rinsed
- 1 cup ea Urban Meadow corn kernels (fresh, frozen, or canned)
- 1 cup ea Urban Meadow diced tomatoes
- 1 cup ea Urban Meadow shredded cheddar
- 2 tbsp ea chili powder, separated
- 1 1/2 tsp ea cumin, separated
- Urban Meadow salt and pepper ea to taste
- Urban Meadow olive oil ea for cooking
- 1 1/2 cups ea Urban Meadow tomato sauce