Serving size 6
Prep 10 mins
Cook 30 mins
Total Time: 40 mins
Gluten Free Egg Free
This is one of my kids favorite meals. I love that I can make the “stuffing” in the morning while making lunches, refrigerate and throw in the oven later to finish it up. Great for those busy fall soccer days!”
INGREDIENTS
- 6 bell peppers ( I like to buy the tri-color pack from Costco. Makes for a beautiful presentation.)
- 1/3 cups grape tomatoes, sliced (to be used on top of stuffed bell peppers at the end)
- 2 cloves of garlic, minced (3 cloves if you love garlic!)
- 1 sweet or yellow onion, diced
- 1 lb of grass-fed ground beef or ground turkey
- 1 cup cooked red chili beans, low-sodium if canned
- 1 cup cooked black beans, low-sodium if canned
- 1 1/2 cups corn kernels, preferably fresh, uncooked but frozen or canned also works well.
- 1 cup of fresh tomatoes, chopped (or 1 can of whole peeled, tomatoes)
- 1 Tablespoon cumin
- 1 cup of grated cheddar cheese, optional
- Sea salt and pepper to taste, optional
DIRECTIONS
- In a large frying pan, heat 1 tablespoon of olive oil. Add diced onion.
- Saute until onions are brown. Remove from pan.
- Add 1 pound of ground beef or ground turkey to pan. Brown over medium heat.
- Drain any fat in the pan and return to the stove.
- Add cooked onions, garlic, cumin tomatoes (fresh or canned), corn, cooked black beans, and cooked red beans.
- Stir well. Simmer for 10 minutes.
- While simmering, cut off top of bell peppers carefully. Remove seeds to create a bowl to be stuffed.
- If preparing in advance, let mixture cook and store in refrigerator until ready to finish cooking process.
- Preheat oven to 350 degrees.
- Place bell peppers in glass cooking dish and stuff with spoonfuls of mixture.
- Top with grated cheddar cheese.
- Place in oven uncovered for approximately 10 minutes. (Cook for approximately 20 minutes if you had been storing the mixture in the refrigerator. Be sure it heats all the way through.)
- After 10 minutes, turn broiler on high to brown the cheese, approx 2 min.
- Remove from oven. Let sit for 5 minutes before serving.
- Garnish with tomatoes on top.
Chef Notes:
Serve with garden salad and basmati rice.
You will likely have leftover mixture. I often reheat this remaining mixture in the morning and send it to school with a tortilla so the kids can have a soft “taco” for lunch. Or if I have rice left over as well, I combine it in the morning, reheat and send that to school.
To make vegetarian, replace ground meat with two cups of cooked quinoa or cooked tofu .
To make this recipe Paleo friendly simply leave out the cheese on top.
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Gluten Free Egg Free Lactose Free Vegetarian *Dairy Free
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