- Serves: 4 servings
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- 4 large Green Bell Peppers, tops & seeds removed
- 1 lb. Ground Beef
- 1 (16 oz.) can Black Beans, rinsed & drained
- 1 (16 oz.) can Diced Tomatoes, in juice
- 1 Jalapeno Pepper, chopped
- 1 c. Spanish Rice, precooked
- 1 1/2 c. Cheddar Cheese, shredded
- 1 c. Corn Kernels
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tsp. Cumin
- 1 tsp. Chili Powder
- 1 tsp. Garlic Powder
- Salt & Pepper
- 1 tbsp. Vegetable Oil
Preheat grill on medium. In a large skillet, heat vegetable oil until hot but not smoking; add beef to pan, and season with cumin, chili powder, garlic powder, salt, and pepper. Cook until completely browned then transfer to a plate lined with a paper towel to drain.
Add onion and jalapeno to saute pan and cook until onion just translucent, then add garlic. When garlic is fragrant, add corn, tomatoes, and black beans. Cook until mixture is heated through, then return beef to pan along with the Spanish rice. Combine until thoroughly mixed, then remove from heat. Season with salt and pepper, mixing to combine, and allow to cool to room temperature.
Char peppers lightly on the grill, turning frequently to ensure even char. Combine filling mixture with cheddar cheese, then generously spoon filling into peppers until entirely stuffed. Reduce grill heat to low and return peppers to grill; cover and allow to cook for 30 minutes or until peppers are cooked and the filling is hot throughout. Serve immediately.