This is one of my favorite recipes and from one of my very favorite cooking sites, StartCooking.com. This lady is a retired home ec teacher and she breaks everything down step by step, has a ton of videos and photos so you can see what it is supposed to look like in the process, etc... I can't say enough great things about the site, and I am sure there will be a lot on this site referencing her.
About this recipe- it is really good, really easy and really filling. If you make too much filling- and that is easy to do, you can freeze it to use later, and it is just as good. Jason isn't too big on bell peppers so I add the stuffing to taco shells for him, and he is as happy as a clam. Same with Christopher. Oh, these peppers heat up nicely the next day in the microwave too.
Stuffed Peppers
6 large bell pepper (red, yellow, orange, or green)
1 pound of ground beef ( I use ground turkey always)
1 can of black beans (15.5 ounces) - rinsed and drained
1 small jar salsa
2 cups of cooked rice - my favorite is the Trader Joe's Wild Rice Medley- it looks like bird food but tastes delicious
1 1/2 cups of grated cheese (Mexican Four Cheese blend preferred)
Preheat oven to 375 F.
In large frying pan, brown ground beef well and drain off fat. Add the Rotel tomatoes and the rinsed black beans. Reduce heat to low and simmer about 5 minutes.
While mixture simmers, cut tops off peppers and remove the stem and seeds. Cut a very thin slice from the bottom of each pepper so peppers are flat on the bottom and will stand upright.
Let beef mixture cool about 5 minutes, and then mix in cooked rice and cheese. Stuff each pepper with the meat/rice mixture, pushing it down so peppers are tightly filled.
Place peppers in a dish small enough to hold them snugly and cover the dish with foil. Bake at 375 for 40 minutes. Remove foil, and bake 10-15 minutes more, until tops are slightly browned and pepper skin can be pierced easily with a fork.
Serve immediately.
DELICIOUS!
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