MEXICAN-STYLE STUFFED RED PEPPERS

This recipe is {clean}, healthy and low fat! If you have any leftover stuffing you can save it and make loaded nachos the next night. YUM!

Mexican-Style Stuffed Red Peppers

Ingredients

• 1 lb {lean} ground turkey, chicken, or beef (I use grass-fed beef)
• 4 large red bell peppers (sliced lengthwise, tops removed and hollowed out)
• 1 small sweet onion (chopped)
• 4 garlic cloves (minced)
• 15oz can organic black beans (rinsed and drained)
• 1 cup frozen corn
• 2 tsp cumin
• 2 tsp chili powder
• 1/2 c fresh cilantro (chopped)
• 1 can of {no salt added} petite tomatoes or 1 c fresh roma tomatoes(diced)
• 2 cups cooked brown rice (not instant if possible)
• 2 tsp olive oil
• 1/2 tsp salt
• freshly grated Monterrey jack & cheddar (or your favorite cheeses)

1) Preheat over to 350 degrees.

2) In a large mixing bowl, add corn, black beans, tomatoes, rice, cumin, chili powder, salt and cilantro. Stir and sit aside. 

3) Cook red peppers in a large pot of boiling water for approx 5 minutes and sit aside to drain.

4) Over medium heat, saute garlic and onions for a few minutes until onions become soft. Transfer onion mixture to other ingredients in bowl. Stir.

5) In the same pan, cook meat. Drain if needed. When done add to bowl.  Stir. This is your completed mixture to stuff your peppers.

6) Place peppers in a deep baking dish, carefully stuff peppers with stuffing mixture and top with cheese.
7) Add 1/4 cup of water to bottom of pan. Cover and bake for 30 minutes.  Uncover and broil for approx 3 minutes or until cheese is bubbly. 


NOTE:  Feel free to add crushed red pepper flakes if you want to add more heat!


ENJOY!