Southwest Beef Stuffed Peppers

Ingredients

• Brown rice

  Long-grain, raw

  ¼ cup or 46g

• Green bell pepper

  Sweet, green, raw

  3 medium or 357g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground beef

  80% lean meat / 20% fat, raw

  1 lb or 453g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Salt

  Table

  1 tsp or 6g

• Chipotle Chili Powder

  Morton & Bassett

  ½ tsp or 1g

• Chili powder

  Spices

  ½ tsp or 1g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  ½ cup or 68g

• Roma tomatoes

  Red, ripe, raw. Also called Italian or plum tomato

  1 tomato or 62g

• Fresh cilantro

  Coriander leaves, raw

  2 tbsp or 2g

• Mexican cheese

  Blend, reduced fat

  ½ cup, shredded or 57g

Directions

1. Preheat the oven to 375°F.
2. Cook the rice according to package instructions.
3. Place the bell pepper halves cut side down in a large baking dish and bake for 10 minutes.
4. While the peppers are baking, heat olive oil in a large skillet over medium-high heat.
5. Add garlic and corn to the skillet and sauté for about 1 minute until the garlic is fragrant.
6. Add ground beef and cook for 5 minutes, stirring occasionally.
7. Stir in cumin, chipotle powder, oregano, chili powder, and salt. Cook for about 5 minutes until the beef is fully cooked and browned.
8. Remove the skillet from heat and mix in the cooked rice, diced tomatoes, and chopped cilantro.
9. Remove the peppers from the oven and turn them over, cut side up.
10. Spoon the beef mixture into each pepper, sprinkle with shredded cheese, and bake for 15 minutes.
11. Remove from the oven and serve hot.

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