AuthoradminCategoryBeef
Preheat oven to 350 degrees
Begin by preparing the peppers for stuffing. Slice the bottom of each pepper so that it stands upright, with plenty of space inside for the stuffing to be added later. Repeat this process to the top of each pepper, removing each stem. Use a small paring knife to carefully remove the contents of the pepper and its seeds. The result should bean upright, hollowed out pepper. Cook peppers in a casserole dish for 10-15minutes in the preheated oven to soften them. Set peppers aside for later use.
Begin browning the ground beef over medium heat, removing any additional rendered fat. Add onions and celery and continue to cook until translucent (now is the time to add any usable scraps from the peppers into the beef as well. Add minced garlic and tomatoes and continue cooking for 5 minutes.
Add black beans, corn and green chilis to the beef mixture. Stir in well and continue cooking for an additional 3-5minutes.
Add fresh cilantro, rice and chicken stock and cover the pan to cook the rice. Cook for 15 to 20 minutes or until rice is fully cooked. Stir well.
Stuffing the peppers: Using a large spoon, begin filling the peppers evenly, being careful not to over-stuff or disturb the softened peppers (a small dome just above the pepper should be the goal!).
Top each pepper with cheese (provolone and pepper jack) and cook for 10-20 minutes to melt the cheese and incorporate all the flavors. Serve with a side salad and enjoy!
Ingredients
Directions
Preheat oven to 350 degrees
Begin by preparing the peppers for stuffing. Slice the bottom of each pepper so that it stands upright, with plenty of space inside for the stuffing to be added later. Repeat this process to the top of each pepper, removing each stem. Use a small paring knife to carefully remove the contents of the pepper and its seeds. The result should bean upright, hollowed out pepper. Cook peppers in a casserole dish for 10-15minutes in the preheated oven to soften them. Set peppers aside for later use.
Begin browning the ground beef over medium heat, removing any additional rendered fat. Add onions and celery and continue to cook until translucent (now is the time to add any usable scraps from the peppers into the beef as well. Add minced garlic and tomatoes and continue cooking for 5 minutes.
Add black beans, corn and green chilis to the beef mixture. Stir in well and continue cooking for an additional 3-5minutes.
Add fresh cilantro, rice and chicken stock and cover the pan to cook the rice. Cook for 15 to 20 minutes or until rice is fully cooked. Stir well.
Stuffing the peppers: Using a large spoon, begin filling the peppers evenly, being careful not to over-stuff or disturb the softened peppers (a small dome just above the pepper should be the goal!).
Top each pepper with cheese (provolone and pepper jack) and cook for 10-20 minutes to melt the cheese and incorporate all the flavors. Serve with a side salad and enjoy!