Jack-O'-Lantern Stuffed Peppers

Name: Jack-O'-Lantern Stuffed Peppers
Ingredients: 4 orange bell peppers; 1 pound lean ground beef, such as laura's lean ground beef; 1/2 tablespoon vegetable oil; salt, to taste; pepper, to taste; 1/2 medium yellow onion, diced; 1 large clove garlic, minced; 1 tablespoon chili powder; 1/2 teaspoon cumin; 1 1/2 cup cooked brown rice; 1 can black beans, drained and rinsed; 2 cans tomato sauce; 2/3 tablespoon shredded sharp cheddar

Laura's Lean Beef|Oct. 30, 2015 3:36 pm EST

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This Halloween-themed stuffed pepper recipe uses lean beef, bright colored peppers, and delicious spices. The black beans add a dose of extra protein and the brown rice adds a healthy serving of whole grains.

Servings

4

Ingredients

4 orange bell peppers
1 pound lean ground beef, such as laura's lean ground beef
1/2 tablespoon vegetable oil
salt, to taste
pepper, to taste
1/2 medium yellow onion, diced
1 large clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon cumin
1 1/2 cup cooked brown rice
1 can black beans, drained and rinsed
2 cans tomato sauce
2/3 tablespoon shredded sharp cheddar

Directions

Slice the stem end off of each pepper. Remove the seeds and center from the peppers, then cut a jack o lantern face out of the side. If needed, cut a small amount of the pepper off of the bottom so that they stand upright. Season the inside of the peppers with salt, then place in a baking dish and set aside.
Preheat the oven to 400 degrees F.
Place a large skillet over medium-high heat. Add the oil followed by the ground beef, salt, and pepper. Cook until almost browned, then add the onions, garlic, chili powder, and cumin. Cook for 3 minutes more.
Add the black beans and tomato sauce to the ground beef. Cook for 3 minutes, then fold in the rice. Gently stuff the peppers, being sure to add extra so that the filling is coming out of the top. Place the stem side of the pepper on top of the stuffing, then arrange in the baking dish. Add ¼ cup of water to the baking dish and cover with foil.
Bake the peppers until they become tender, but still have a slight crunch, about 15 minutes. Remove the stem side of the pepper, sprinkle each with an even amount of cheese, then replace the top and serve.