Mexican Stuffed Peppers

What you will need:

  • 4 bell peppers, any color, cut in half seeded (I like to use red)
  • 2 tsp. olive oil
  • 1 medium onion chopped
  • 2 cloves of garlic finely diced
  • 1 lb. hamburger meat 90% lean
  • 2 tbs. ground chili powder
  • 2 tbs. ground cumin
  • 1 tsp. salt
  • 1 1/2 tsp. pepper
  • 1 8oz can tomato sauce (optional with chiles)
  • 1 jalapeno finely chopped (optional)
  • 2 cups cooked quinoa, rice blend (I use Minute - multi grain medley - brown, red, wild rice & quinoa)
  • 1 cup black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1/4 cup chopped fresh cilantro + some for garnish
  • Juice of one lime
  • 1 cup shredded sharp cheddar cheese (for topping - divided for each portion which is 1/2 a pepper)

What you will do:

  1. Preheat oven to 375
  2. Place peppers on a large baking sheet skin down. Put aside.
  3. Heat oil in pan on medium heat. Add onion, cook, stirring frequently for about 5 minutes or until translucent. Add garlic and cook for about 2 more minutes- continue to stir frequently.
  4. Add meat, seasoning, and sauce. Cook for about 6 minutes, stirring frequently until meat is almost cooked (slightly pink).
  5. Add jalepenos, quinoa blend, beans, corn, cilantro, and lime juice, reduce heat and cook for about 3 minutes or until heated through.
  6. Divide meat mixture evenly between pepper halves and cover with foil.
  7. Bake for 35 -40 minutes or until peppers are tender.
  8. Serve with cheese sprinkled on top and cilantro. Add salsa and guacamole if desired!


Samantha FriedmanComment