Mexican Stuffed Peppers | Ep. 48 | Cooking in the Community Kitchen

Who doesn't love Mexican cuisine?! This dish is quick to put together, incredibly filling and includes all the food groups. Perfect for a weeknight or an easy weekend meal! ENJOY!

Community Kitchen is a non-profit organization that focuses on education and nutrition. Cooking in the Community Kitchen showcases simple recipes with a featured ingredient from the Good Food Box.

Ingredients

  • 6-8 bell peppers

  • 1 cup of cooked rice

  • 1 tsp oil

  • 1 lb ground beef

  • 1 lb ground pork

  • 1-2 tbsp taco seasoning

  • 1/2 onion, chopped

  • 1 tbsp minced garlic

  • 1 can black beans, drained and rinsed

  • 1 cup fresh cooked corn or 1 small can of corn, drained and rinsed

  • 1 cup salsa

  • 1 cup Tex Mex shredded cheese

Preparation

Preheat oven to 350 degrees. Cut the top of 6-8 bell peppers and pull out the interior. Keep the tops and dice them, place to the side. Cook the rice.

Heat oil and brown the ground beef and ground pork. Once cooked, add the taco seasoning, onion, cooked rice, diced pepper tops and minced garlic. Once vegetables are softened, add the black beans and corn until everything has warmed up.

Place the one cup of salsa on the bottom of a 9x13 dish and spread. Fill each pepper with the rice filling. Place all of the filled peppers in the dish and cover with tin foil. Bake for 30 mins. Remove dish from oven and top peppers with shredded cheese. Return dish to oven until cheese has melted. Remove dish and allow the peppers to rest for 10 mins before serving. Topping could include salsa, sour cream, fresh diced tomatoes, sliced avocado or anything else that tickles your fancy! ENJOY!

Brittney Nordin