What isn’t there to love about stuffed peppers? Fresh peppers, meat, rice (optional) and mozzarella cheese. Yes, please!
1 pound ground beef
1/8 teaspoon garlic powder
1/2 chopped onion
1/2 cup black beans
1/2 cup corn
1/4 cup jalepeno
1/3 cup salsa
2 medium green peppers, seeded and cut into lengthwise quarters
2 ounces shredded mozzeralla cheese (about 1/2 cup)
Fresh basil leaves
1. Cook the beef onion and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to break up the meat.
2. Arrange the peppers in a 2-quart casserole. Mix the beef mixture, jalepeno, black beans and corn. Spoon the mixture over the peppers. Cover the dish.
3. Bake at 400 degrees F. for 25 minutes or until the peppers are tender (I boil my peppers beforehand if I am in a hurry to save time). Uncover the dish. Top with the cheese and salsa. Bake for 5 minutes or until the cheese melts. Garnish with the basil.