Recipe by Elmotoo
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. Her ya go, Mom!!
Top Review by morgainegeiser
I made these with ground turkey, as I do not eat beef and they turned out very nicely. Also, I cut the amount of cheese way back and we did not miss it as all. We used peppers from the garden and let them be the star of the dish and it turned out great. Made for ZWT8.
- 2 tablespoons vegetable oil
- 1 onion, diced
- 6 garlic cloves, minced
- 1 cup rice
- 4 bell peppers, I use a combo of green bell & poblano
- 1 lb cooked ground beef
- 1 (28 ounce) can black beans, rinsed & drained
- 1 (15 ounce) can diced tomatoes
- 2 tablespoons oregano
- 1 tablespoon salt
- 1 teaspoon ground cumin
- ground black pepper
- jalapeno pepper, minced, to taste (optional)
- 2 cups shredded monterey jack cheese (or a combination) or 2 cups monterey jack pepper cheese (or a combination) or 2 cups cheddar cheese (or a combination)
Directions See How It's Made
- Preheat oven to 350°F.
- Saute onion & garlic in oil over medium heat until softened.
- Boil rice in salted water until just soft. Drain.
- Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
- In 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.
- Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.