Sunday, February 10, 2013

Black Bean Chili Stuffed Peppers

  • 1 pound 90% lean ground beef
  • 3 bell peppers
  • 1 can black beans, drained
  • 1 can tomato sauce
  • 1 cup frozen corn
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 1/4 cup chili powder
  • black pepper to taste
  • 1 cup Mexican-blend shredded cheese

  1. Preheat oven to 350
  2. Cut tops off peppers and remove the seeds and white parts from inside. Cut peppers in half to form two cups each.
  3. In a large, wide pot, bring about 4 quarts water to a boil
  4. Boil pepper halves about 3 minutes until they begin to soften. Remove them from the water, drain, and place in large rectangle baking dish.
  5. In a large skillet, brown the ground beef. Add onion and garlic and sauté until softened. Add the beans and corn.
  6. Add chili powder and cook for about two minutes until fragrant.
  7. Add tomato sauce, and stir well, cooking until the chili mixture is bubbly, about 2-4 minutes. Add black pepper to taste.
  8. Fill the pepper halves with chili mixture and top with cheese. There may be extra chili mixture depending on the sizes of peppers. (Keep it warm and serve on the side in case anyone wants seconds)
  9. Cover with foil.
  10. Bake 25 minutes covered. Uncover and bake about 5 minutes more.

1 comment:

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