Stuffed Peppers

Stuffed Peppers

by Maggie Tamerius

These stuffed peppers are a really fun take on TexMex cuisine. I used ground bison (delicious) mixed with rice, beans, corn, onion, green chilies and cheese! It doesn’t get much easier (or tastier) than this!

Stuffed Peppers
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Stuffed Peppers

Recipe by Maggie TameriusCourse: DinnerCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Ingredients

  • 1 Pound Ground Bison (or Beef)

  • 4 Green Peppers

  • 1 Can Green Chilies

  • 1/2 Yellow Onion

  • 1 Package Spanish Rice

  • 1 Can Tomatoes

  • 1 Can Black Beans

  • 1 Small Can Corn

  • 1/2 Cup Cheddar Cheese

  • 1 TSP Cumin

  • Salt & Pepper

Directions

  • Preheat oven to 400 degrees.
  • Cook rice according to package. Once cooked, add beans, tomatoes and corn. Mix well and set aside.
  • Dice onions and add to pan with beef and green chilies. Season with salt, pepper and cumin. Cook until beef is cooked through. Drain grease from beef and add to rice mixture.
  • Take the top off the green peppers and clean out the insides. Place in pan and add rice mixture into the peppers. Once filled, top with cheese. Put the extra filling around the peppers into the pan and top with cheese.
  • Bake for 25 minutes or until cheese is bubbly. Enjoy!

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Wine Pairing I’m enjoying a dry Red Blend with this dish!

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