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Mexican Stuffed Bell Peppers

Michelle De La Cerda
  • minutes
  • Serves

INGREDIENTS

6

bell peppers

1 1/2 cups

cooked rice; any variety or flavor

1 lb

taco meat ((or seasoned ground beef))

1 1/2 cups

salsa

1 oz

can tomato sauce; divided

1 oz

can black beans; rinsed/drained

1 cup

corn; frozen or canned

1 1/4 cups

cheese; grated ((cheddar, Monterey Jack, pepper jack))

1/2 tsp

cumin

1/2 tsp

chili powder

1 clove

garlic; minced/grated

1/8 tsp

salt and pepper; to taste

1/2 cup

water

1/8 tsp

cumin

1/8 tsp

chili powder

1/4 tsp

granulated garlic

1/8

salt and pepper; to taste

Big pinch oregano; preferably Mexican

4 oz

divided tomato sauce from above.