Mexican Stuffed Bell Peppers

Mexican Stuffed Bell Peppers

4 large bell peppers (any color)

6 ounces ground chuck

6 ounces ground sirloin

1 medium onion, chopped

4 tablespoons taco sauce

1 tablespoon worcestershire sauce
1 tablespoon tomato paste
2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne

1 can black beans, rinsed and drained

6 ounces grated cheese, combo of sharp cheddar and monterey jack, divided

1 can fire roasted diced tomatoes

8 ounces tomato sauce

Wash and dry the peppers. Cut the tops off and scrape out the ribs and seeds. Place in a lightly greased 8" square baking dish; set aside.

Cook the onion and ground meats until well browned; drain. Add the taco sauce, worcestershire sauce, tomato paste, chili powder, oregano, garlic powder, salt, pepper, and cayenne. Stir to combine well. Stir in the black beans and remove from heat; cool till just warm. Add about 2/3 of the cheese then stuff the peppers with the meat mixture.

Combine the diced tomatoes and tomato sauce and spoon around the peppers. Cover the pan with foil and place into a preheated 350 degree oven. Bake for 40 minutes. Remove foil and top with the remaining cheese; bake for another 10 to 15 minutes. Serve the tomato sauce with the peppers.

This is one version of stuffed peppers.  Check out the next recipe for another version.