Stuffed Bell Peppers with a Kick

Yield: 6

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Stuffed Bell Peppers with a Kick

A great way to pack a whole lotta veggies and lots of protein into one easy meal -- these peppers have a bit of a southwestern kick. They're filling and an easy option for something a little different to make with ground meat.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 6 rainbow bell peppers
• 1 lb ground meat (beef, turkey, chicken, or meat alternative)
• 1 medium onion diced
• 2 cloves garlic minced
• 2 Tbsp tomato paste
• 1 large tomato chopped
• 1½ tsp cumin
• 1 tsp chile powder
• 1 tsp salt
• 1 15 oz can black beans, rinsed
• 1 cup corn
• 2 cups cooked rice
• option: dairy-free cheese

Instructions

1. Preheat over to 350 degrees.
2. To prepare peppers: rinse and cut off tops, remove seeds and inner membrane from peppers. Place peppers in large pot and fill with water until peppers are fully covered. Cover pot and bring to boil. Reduce heat and let simmer for 3 minutes, until tender. Remove peppers from water with a slotted spoon and submerge in cold water until cool. Drain cold water and set aside peppers.
3. To make filling: Brown ground meat in a large skillet until cooked through, about 5 minutes. Stir in onion, celery, and garlic into meat and cook until vegetables are softened, about 7 minutes. Stir in tomato paste, tomatoes, cumin, chile powder and salt and cook for about another 5 minutes. Add black beans, corn and cooked rice and stir together.
4. Place peppers in a 3 quart baking dish with opening facing up. Fill each pepper with the meat and rice filling mixture. Sprinkle the tops with dairy free cheese if desired. Bake for 20 minutes until the peppers are tender. Serve hot.

Notes

*Substitute ingredients to accommodate your allergies and comfort. Do what works for you to eat safely.

Note: If you welcome a bit more spice, add 1 jalapeno, finely chopped with the other veggies. This recipe is perfect to double, with an easy reheat for leftovers and/or a quick Thermos lunch option.

Adapted from Foodie Crush.

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