A few nights ago my friend and I made the most amazing stuffed bell peppers. I’ve been eating leftovers every day since and can’t get enough!
To make about 8-9 stuffed bell peppers, you’ll need:
1 tablespoon cumin
1/2 teaspoon chili powder
1 pound ground beef
1 can diced tomatoes
1 can black beans
1 red onion
1 bunch celery
1 package frozen sweet corn
5-6 cups cooked quinoa
8-9 pepper jack cheese slices
8-9 large bell peppers, assorted colors
First, chop up the onion and celery and sauté them in a pan over medium-high heat. Season with salt and pepper to taste.
When the onions are golden brown, add in the corn, diced tomatoes and black beans.
Sauté the ground beef in a second pan. Season with cumin, chili powder, and 3 to 4 shakes of Worcestershire sauce.
Once the veggies and beef are finished cooking, mix together all of the ingredients, including the cooked quinoa, in a large bowl.
Next, chop off the tops of each bell pepper and scoop out the seeds and ribs with a spoon. If the peppers do not stand up on their own, you can slice off a small portion of the bottom.
Fill the bell peppers with the beef, quinoa, and veggie mixture.
Place a slice of pepper jack cheese on top of each bell pepper.
Then, place the peppers in the oven under the broiler and broil until the cheese melts.
I guarantee you won’t be able to eat just one!