Chili-Stuffed Bell Peppers
Sweet bell pepper boats filled with rice, beans and Chili POW beef.
Serves 4 • Prep: 20 minutes • Cook: 40 minutes
Ingredients
4 large bell peppers, halved lengthwise and seeded
1 lb ground beef
1 small onion, diced
2 tsp C&O Chili POW
1 tbsp olive oil
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, with juices
1 cup cooked rice
1/2 cup shredded cheddar, optional
How to make it
Heat oven to 400°F. Place pepper halves cut-side up in a baking dish. Add 1/4 inch water to the bottom and cover with foil. Bake 15 minutes.
Meanwhile heat oil in a skillet over medium heat. Cook onion 4 minutes, add beef and cook thoroughly to 160°F, breaking it up.
Stir Chili POW, beans, tomatoes and rice into the beef. Simmer 5 minutes. Drain water from the baking dish carefully and fill peppers.
Cover and bake 20 minutes. Uncover, add optional cheese and bake 5 more minutes, until the filling reaches 165°F and peppers are tender.
Swap or combine flavors
Replace 2 tsp C&O Chili POW with 1 tsp The Cajun Life for a Cajun-style filling. Choose one seasoning, then taste the cooked filling before adding more.
Make it a meal
Serve with a simple cucumber and lettuce salad.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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