• Kristin Ervin

Stuffed Peppers

Updated: Sep 24



This is a nice fun recipe to try out! I love finding new ways to enjoy food. See the notes below for a couple tweaks to mix things up!


Ingredients

250g extra lean ground beef

2 tsp salt

1 tsp cumin

1 Tbsp paprika

1 Tbsp chilli powder

1/4 onion, diced

1 garlic clove, minced

1 Tbsp lime juice

1 Tbsp red wine vinegar

2-3 tsp Valentina hot sauce

9 oz black beans, drained & rinsed

1/4 bunch cilantro, chopped

1/2 cup shredded cheese

3-4 bell peppers, halved & seeded


Heat oven to 350˚F.


In pot heat splash of oil on high, add your beef and all dried spices. Cook for 3-4 minutes or until meat has coloured. Add onion and garlic and cook for 3 minutes. Add lime juice, vinegar, Valentina sauce and beans, lower heat to low and cook 8 minutes. Stir in half of the cheese and cilantro, save a little pinch of cilantro for the garnish at the end.


Fill the peppers with the cooked beef mixture and garnish each one with the remainder of the cheese. Place in appropriate sized baking dish and bake for 25-30 minutes, you want the cheese golden and the peppers tender.


Garnish with little pinch of cilantro and enjoy!


NOTES:

You can use large bell peppers or small ones to have cute little appetizers both work well. For small peppers cook for 20-25 minutes instead!


Feel free to make this recipe with ground turkey or chicken as well to mix things up.


I had some leftover filling and I put it in a whole wheat tortilla for quesadillas! Another fun idea.

Cast Iron skillet that I used below







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