Dairy-Free Mexican Stuffed Bell Peppers

Ingredients

• 4 count Bell peppers
• about 450 g Ground beef
• 1 cup Cooked rice
• 1 can Black beans
• 1/2 medium Onion
• 2 cloves Garlic
• 2 tbsp Chili powder
• 1 tsp Cumin
• 1 can Dairy-free enchilada sauce
• 1 tbsp Olive oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 190°C.
2. 2Cut the 4 count Bell peppers in half lengthwise. Use a spoon to carefully remove all the seeds and white membranes from the inside of each pepper half.
3. 3Place a 30.48 cm skillet over medium-high heat. Add the 1 tbsp of Olive oil. Once the oil is shimmering, add the about 450 g Ground beef, the 1/2 medium Onion (finely chopped), and the 2 cloves Garlic (minced). Cook, breaking up the ground beef with a spoon, until the beef is browned and the onion is softened, about 8-10 minutes. Drain off any excess fat from the skillet.
4. 4Stir the 2 tbsp Chili powder and 1 tsp Cumin into the skillet with the ground beef mixture. Cook for 1 minute more, stirring constantly, until fragrant.
5. 5In a medium bowl, combine the browned ground beef mixture with the 1 cup Cooked rice and the 1 can Black beans (rinsed and drained). Mix well to ensure everything is evenly distributed.
6. 6Spoon the ground beef and rice mixture evenly into the prepared 4 count Bell pepper halves. Arrange the stuffed peppers in a baking dish.
7. 7Pour the 1 can Dairy-free enchilada sauce over the stuffed bell peppers, making sure to coat them evenly. Cover the baking dish tightly with foil.
8. 8Bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the filling is heated through. The internal temperature of the beef mixture should reach 74°C.

Substitutions

Related Guides