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
Prep time:
5 minutes
Serves:
6 units
Mexican Stuffed Peppers
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
Prep time:
5 minutes
Serves:
6 Units
Directions
Preheat oven to 375°F. Place bell peppers cut side down in a large 3-quart baking dish and bake in oven for 10 minutes.
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.
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.
Remove skillet from heat. Mix in rice, corn, diced tomatoes and chopped cilantro.
Remove peppers from the oven and turn them over, cut side up. Spoon meat mixture evenly into peppers and top each with 1 tablespoon of shredded cheese. and bake in oven for 15 minutes.
Bake uncovered for 15 minutes, until cheese is melted.
Remove from oven and serve with chopped cilantro and sour cream, if desired.
