**** I have submitted this to the Foodie Films: Tortilla Soup, a Mexican themed blogging event on Joelen's Culinary Adventures. Check it out to enter your own Mexican-inspired recipes or for other events and recipes.
South Of The Border Stuffed Peppers
1/2 lb ground sirloin
2 large bell peppers, seeded/cored
1/2 can black beans, rinsed and drained
2 cloves garlic, minced
1/3 cup onion, finely chopped
1 cup cooked brown rice
1 cup fresh salsa
1/2 tsp cumin
1/2 tsp Mexican chili powder
salt and pepper to taste
1/4 tsp paprika
1/2-1/3 cup tomato sauce
1/2 can black beans, rinsed & drained
2% shredded Mexican blend cheese
Preheat the oven to 350. Prepare rice according to directions (I used quick cooking brown rice), drain and set aside.
Meanwhile heat a large skillet over medium heat, add the beef. While beef is still browning, add in the onions and garlic and continue to cook till meat is browned and onions and garlic is softened and drain.
Return beef mixture to skillet. Add in ingredients from cumin through paprika and 2 tbsp of water, stirring to coat. Add in the salsa, tomato sauce, beans and rice and heat through.
In a baking dish pour in a little tomato sauce and water (maybe 3 tbsp) to lightly coat the bottom and provide moisture. Fill in the peppers and place in dish. Add a couple of tablespoons of cheese on top and cover with tin foil.
After 30 minutes, remove foil and spoon juices over the peppers. Bake another 15-20 minutes, add a little more cheese on top if desired and bake another 5 minutes or so until melted.
* The recipe makes enough filling for 3-4 peppers. I filled only two for dinner, and the remaining filling was used for wraps - I heated the filling, put in a whole wheat low carb wrap, added a little more salsa and cheese, and heated in the microwave till the cheese melted.