Mexican Stuffed Peppers
Mexican Stuffed Peppers ~ bell peppers filled with taco ground beef, rice and beans topped with cheese and baked in enchilada sauce.
- 2 large bell peppers cut in half and seeded
- 1 tablespoon olive oil
- 1/2 pound lean ground beef
- 1 small onion diced
- 2 tablespoons taco seasoning
- 1 cup diced tomatoes
- 1 cup black beans rinsed and drained
- ½ cup COOKED rice can use white, brown or cauliflower rice
- 1 1/2 cups Mexican blend cheese shredded
- 2 tablespoons lime juice
- 10 ounces canned Enchilada sauce medium spice used
- 2 tablespoons cilantro
Slice the peppers lengthwise then pull the seeds and stems from inside.
Drizzle the olive oil into a large skillet and once it's hot, add the ground beef and onions then season with salt and pepper and cook until the beef is no longer pink.
Drain any excess grease then sprinkle with taco seasoning and fold in the tomatoes, drained and rinsed black beans, (cooked) rice, 1/2 cup of the cheese, lime juice and 3 tablespoons of enchilada sauce then cook for 2 minutes over medium heat.
Pour the remaining enchilada sauce into the bottom of a casserole dish. Divide the beef filling between the peppers halfway up, top with 1/2 cup of the cheese (divided) then fill to the top with beef mixture and carefully place the peppers in the casserole dish.
Cover with aluminum foil and bake at 375° 30 minutes.
Remove the foil, top with the rest of cheese, return to the oven and bake UNCOVERED 10-15 minutes or until the cheese is melted and the peppers are tender. Garnish with cilantro and serve right away. Optional toppings: extra enchilada sauce, sour cream, sliced jalapeno, avocado or guacamole.
Serving: 1pepper | Calories: 360kcal | Carbohydrates: 25.7g | Protein: 27.2g | Fat: 17g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 76mg | Sodium: 436mg | Potassium: 576mg | Fiber: 3.8g | Sugar: 5.8g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 220mg | Iron: 12mg