MEXICAN STUFFED PEPPERS

MEXICAN STUFFED PEPPERS FILLED WITH GROUND BEEF, CHICKEN OR TURKEY AND SEASONED WITH AN EASY TACO SEASONING PERFECT FOR WEEKNIGHT MEALS!

Stuffed peppers have always been a family favorite, but you might be surprised to learn that the version I grew up eating wasn’t really healthy at all. While I still love them so much and make them for special occasions (they’re stuffed with cheese and fried in a light batter. yum!), I knew I wanted to make a healthier tex-mex version that’s perfect for everyday weeknight meals.

That’s how this recipe was born!

Filled with your choice of ground meat, some rice, corn and seasoned with Mexican spices, these easy stuffed peppers are ready in only 30 minutes. They can be made ahead of time and are great leftovers for lunch!

INGREDIENTS

• 3 bell peppers, halved and deveined
• 2 teaspoons olive oil
• 2 teaspoons minced garlic (about 4 cloves)
• 1 pound lean ground meat (beef, chicken, turkey or vegetarian)
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon chipotle powder
• 1/2 teaspoon chili powder
• 1/2 cup cooked rice (white, brown or cauliflower rice)
• 1/2 cup whole kernel corn, canned or frozen
• 1 plum tomato, diced
• 2 tablespoons chopped cilantro, plus more for serving
• 6 tablespoons shredded Monterey Jack cheese

INSTRUCTIONS

1. Preheat oven to 375°F. Place bell peppers cut side down in a large 3-quart baking dish and bake in the oven for 10 minutes.
2. While peppers are baking, heat a large skillet over medium-high heat. Add olive oil and garlic. Saute for about 30 seconds until garlic is fragrant.
3. Add ground meat, cumin, oregano, salt, chipotle powder, and chili powder. Mix in, breaking up the meat with a spatula, and cook for about 8-10 minutes until meat is browned and fully cooked.
4. Remove skillet from heat. Mix in rice, corn, diced tomatoes, and chopped cilantro.

Read more please visit: www.isabeleats.com

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