I just can’t get enough of bell peppers lately–on pizza, in potatoes, wherever. Usually my go-to bell pepper dish is chicken or beef stir fry, but I wanted to try a little something different this week to bid my summer days adieu. These stuffed bell peppers really hit the spot. They’re warm, filling, and perfect with tortilla strips.
I do love summer comfort food.
Stuffed Bell Peppers
- 5-6 bell peppers of various colors, cut in half
- ½ uncooked cup white rice
- 1 tbsp garlic, chopped
- ½ tbsp olive oil
- 16 ounces ground beef (roughly)
- 3 tbsps salsa
- 8 oz can pasta sauce
- ¾ cup black beans
- 1 cup corn
- Mexican cheese to taste
- Taco seasoning
- Cook rice using rice maker or on stovetop, following package instructions (For stovetop rice, I usually bring 2 cups of water to a boil, add rice, stir, and reduce to medium heat. Cook for 4-5 minutes on medium heat then turn to lower heat and cook until soft, roughly 10 or so minutes).
- Cook ground beef in non-stick skillet over medium-high heat, chopping finely, until meat is thoroughly cooked and no longer pink. Drain.
- Pour meat into another non-stick skillet and combine with taco seasoning and roughly ¼ cup of water (if beef appears dry, add more water, 1 tablespoon at a time.) Reduce to a simmer and cook for roughly 3-4 minutes. Remove from heat and set aside.
- Cut bell peppers in half, de-seeding and removing the core. Boil for 2-3 minutes. Remove from water and drain. Set aside.
- Sautee garlic in olive oil for about 3-4 minutes over medium-heat. Discard garlic but keep the oil.
- Add ground beef, rice, salsa, black beans, tomato sauce, and corn. Sprinkle with sea salt and black pepper to taste. Cook over medium heat for 5-6 minutes.
- Line glass baking sheet with bell peppers. Scoop out meat/veggie/sauce mixture and stuff peppers.
- Bake for 10 minutes on 350 degrees.
- Cover bell peppers with Mexican cheese and bake for 1-2 additional minutes or until cheese is melted.
- Serve with tortilla strips.