Beef and Kidney Bean Stuffed Peppers
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
6
- Ingredients
- 2 Tbsps olive oil
- 16 ozs ground Beef
- kosher salt (to taste)
- freshly ground Black pepper (to taste)
- 1 onion (diced)
- 2 cloves garlic cloves (minced)
- 15 ozs canned black beans (not drained)
- 1 ⅔ cups canned Diced tomatoes (not drained)
- 1 Tbsp Chili powder
- 1 tsp ground Cumin
- 1 tsp paprika
- 6 yellow Bell pepper (cut in half lengthwise and hollowed)
- fresh cilantro (chopped)
Preparation steps
1.
Preheat oven to 350 degrees F/ 175 degrees C. Prepare a large sheet tray with parchment paper
2.
Heat 1 tablespoon olive oil in a large skillet over high heat. Season ground beef with salt and pepper and add to skillet. Cook until browned, stirring occasionally to help crumble. Remove from heat, drain excess fat and transfer out of pan.
3.
Return skillet back to heat, add another tablespoon olive oil and add onions. Saute until soft and translucent. Add garlic and continue to cook another minute. Add in beans, tomatoes, chili powder, cumin, and paprika and cook about 8 minutes longer, until heated through. Add in the cooked beef and stir until incorporated and remove from heat.
4.
Stuff each bell pepper with a portion of filling. Place on prepared baking sheets and bake for 30 minutes, until the peppers are tender. Garnish with cilantro and serve.
