|Posted by Stacey @ Savory & Sweet on May 17, 2012 at 12:20 AM|
This whole recipe started off as something completely different. I had seen the Vegetarian Stuffed Poblano Pepper's posted by Bev Cooks, and once I stopped drooling, I had my heart set on stuffing some poblano's with some good 'ol meat. However, the lack of poblano peppers and the abundance of gorgeous green bell peppers, led me to this recipe. It was my boyfriends pick since it was his birthday and all, but he seemed happy in the end. That's all that matters.
Makes 6 Stuffed Peppers
3 Green Bell Peppers, seeded & cut in half
1lb Ground Beef
1Pkg Taco Seasoning
1 Orange Bell Pepper, chopped
1 14oz Can of Black Beans
1/2 Red Onion, chopped
1/2 Jalapeno, seeded & finely chopped
2 Cloves of Garlic, minced
1/2 Cup Salsa
1 Teaspoon Cumin
2 Teaspoons Salt
2 Teaspoons Pepper
2 Cups Shredded Cheddar Cheese
Juice from 1/2 of a Lime
1/2 Tablespoon Chopped Cilantro
Preheat oven to 125 degrees or Broil. Place halved peppers in oven and let soften for 5-10 minutes. When done, turn oven up to 400 degrees. (You could also parboil peppers for a few minutes to soften.)
In a large skillet, brown ground beef and drain fat. Stir the package of taco seasoning and 1 teaspoon of salt and pepper. Leave aside off heat, to slightly cool.
In a bowl, combine orange pepper, onion, beans, jalapeno, garlic, cumin and 1 teaspoon of salt and pepper.
Saute in a pan for a few minutes, until orange pepper is soft.
Combine sauted veggies with beef mixture and the 1/2 cup of salsa in a bowl and stir to distribute evenly.
Lay green peppers on an aluminum foil lined sheet pan. Spoon in beef mixture into each pepper, slightly pressing down with spoon to make sure the stuffing stays inside the pepper. Squeeze one half of a lime juice over each pepper. Spread enough cheese on top of the stuffing to cover the pepper.
Bake in over for 20-25 minutes until cheese is melty and bubbly!
There was a little bit of extra beef stuffing, even with packing the peppers pretty full. But while the peppers were baking, I sat there with tortilla scoops chips and ate it. However, it would also be good as taco filling for lunch the next day!
Here's the link to Bev Cook's Vegetarian Stuffed Poblano Peppers: http://bevcooks.com/2012/05/vegetarian-stuffed-poblano-peppers/