tex-mex unstuffed bell peppers
(1 rating)
This is easily made vegetarian or vegan by substituting Morningstar Farms Veggie Crumbles for the beef & using soy cheese. Feel free to edit the spices to your own taste. Sometimes a dash of red pepper is nice. ;) I made this up & Mom wants it on paper for her Cardiac Rehab Cookbook & Wilderness Advanced Life Support course menu. Here ya go, Mom!!
(1 rating)
yield
4 -6
prep time
30 Min
cook time
30 Min
method
Bake
Ingredients For tex-mex unstuffed bell peppers
-
2 Tbspvegetable oil
-
1 mdonion, diced
-
6 clovegarlic, minced
-
1 crice
-
4 mdbell peppers, i use a combo of green bell & poblano
-
1 lbground beef, cooked
-
1 can(28 ounce) black beans, rinsed & drained
-
1 can(15 ounce) diced tomatoes
-
2 Tbsporegano
-
1 Tbspsalt
-
1 tspground cumin
-
1 tspground black pepper
-
1 mdjalapeno pepper, minced, to taste (optional)
-
2 cshredded monterey jack cheese, pepperjack cheese, cheddar cheese (or a combination)
How To Make tex-mex unstuffed bell peppers
-
1Preheat oven to 350°F. Saute onion & garlic in oil over medium heat until softened.
-
2Boil rice in salted water until just soft. Drain.
-
3Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
-
4In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
-
5Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Tex-Mex Unstuffed Bell Peppers:
ADVERTISEMENT