Here’s an alternative to the traditional stuffed pepper recipe. This one has a Mexican twist including chili powder, black beans and Mexican blend cheese. The rest of the ingredients include frozen corn, ground meat, a large onion, garlic powder, oregano, paprika, cumin, salt and pepper. Oh, and of course bell peppers.
This is pretty easy to make. The author recommends roasting the peppers. However, if this isn’t available to you, the author provides instructions on how to bake them. Put your halved peppers on a non-stick baking sheet. Drizzle a bit of oil across them. Bake for about 20-25 minutes at 375 degrees. The peppers will be slightly shriveled when finished.
While your peppers are baking, you can start your next task. Mix up all the spices the recipe calls for. Use a small bowl to combine these flavors. These spices also make for a great taco seasoning, so keep that in mind next time you make tacos!
But, put aside the seasoning for now and start cooking the ground meat (turkey or beef) and onions. The onions will appear see-through when it’s time to add the seasoning.
After the peppers are finished baking, allow them to cool. Then place them in a glass baking dish. Fill up the peppers with all the fixings and add some cheese. Place this in a broiler and cook until the cheese is bubbling.
It’s a complete meal utilizing most of the food groups. Plus, it’s colorful, tasty and nutritious.
- ½ pound ground beef or turkey
- ½ large onion, diced
- 1 cup frozen corn
- 1 cup black beans, drained and rinsed
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 3 bell peppers, halved lengthwise
- 1 cup mexican blend cheese
- Preheat oven to 375 degrees. Place pepper halves on a baking dish, drizzle with olive oil and place in the oven for 20-25 minutes.
- In a small bowl, combine chili powder, garlic powder, oregano, paprika, cumin, salt and pepper.
- In a large skillet over medium heat, cook ground meat and onions. When the onions are translucent, pour in seasoning. Add beans and corn and cook for about 5 more minutes. Let the peppers cool slightly and drain any water in them.
- Spoon-fill each pepper with filling, cover with cheese and broil until cheese has melted. Serve and enjoy.