Mexican Style Stuffed Peppers
Course
Main Dish
Cuisine
Mexican
Servings
4
Servings
4
Ingredients
4
large
red bell peppers
1/2
medium
onion
diced
1
pound
ground bison
(or ground beef)
2
Tbsp
taco seasoning
(see recipe)
1
cup
cooked quinoa
10
cherry tomatoes
quartered
1
4 ounce can
diced green chilis
drained
1
15 ounce can
black beans
drained
2
Tbsp
chopped cilantro
Instructions
Preheat oven to 400 degrees.
Slice bell peppers in half vertically and remove seeds.
Lightly coat peppers with 1 teaspoon olive oil. Roast in a baking dish for 25 – 30 minutes. Remove from the oven and allow to cool.
Meanwhile, make the filling. Brown meat and onion together. Sprinkle taco seasoning over the top and mix it in while browning the meat.
Once the meat is browned, stir in the quinoa, chilis, tomatoes, cilantro, and black beans. Mix together well and remove from heat.
Stuff each pepper half with meat mixture and return them to baking dish.
Bake for 20 – 25 minutes.
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