Mexican-Style Stuffed Bell Peppers

[strawberryriddick]

I think people like to do Italian bell peppers. Mexican always made the most sense to me.

You'll Need
6-8 bell peppers of any color*
1 medium Spanish (yellow) onion, diced
1/2 to 1 pound lean ground beef or substitute (ground turkey, ground chicken, soy meat, etc.)
One 15oz can black beans or refried black beans (if refried, look for nonfat...may only be available in the refried pinto bean variety)
1 small can "Mexican" corn, drained
1 handful torn fresh cilantro leaves
3 tbl olive oil
Seasonings: onion powder, garlic powder, black pepper, sea salt, cumin, chili powder...all to taste, but if you're wary, start out with 1/2tsp each
1/4 cup shredded extra sharp cheddar cheese (optional)
Fat-free sour cream, torn cilantro, and salsa for serving (optional)


To Do
1. Preheat oven to 350 degrees F.
2. Heat a skillet on medium heat, add the olive oil. Wait 10 seconds, add the diced onion.
3. When the onion is translucent (takes about 5-10 minutes), add the meat and brown (if using soy meat, add to the onion and skip the cooking step).
4. Add the beans, corn, and cilantro. Season to taste.
Cut tops off bell peppers. Remove the ribs (velvety stuff that sticks to the inside of the bell peppers) and seeds very carefully so you don't puncture the walls of the bell peppers. Wash out the interior.
5. Using a spoon, stuff the bell peppers, packing well. Set on a cookie sheet.
6. Bake for 30 minutes, add the cheese, bake another 15 minutes. If not using cheese, just bake for 45 minutes.
7. Remove from oven, wait 5 minutes before serving. Serve with fat-free sour cream, salsa, and/or more torn cilantro.


Try making a few of these just for yourself, and pack them individually to take with you for a great microwaveable lunch.

*Red and orange bell peppers are more expensive, but they're sweeter.