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4 bell peppers (tops cut off, membranes & seeds removed)

1 1/4 pounds ground beef, browned

1/3 cup chopped onion

1 teaspoon ground cumin

1/2 teaspoon chipotle chili powder

1 1/2 cups cooked rice

1 can black beans, drained & rinsed

1 cup shredded Pepper Jack cheese

2 tablespoons salsa

Chopped cilantro for garnish




Preheat oven to 350º


Place peppers cut side down on a baking sheet, and bake for 15 minutes before stuffing. 


Combine beef, onion, spices and rice.


Place about 2 tablespoons black beans in the bottom of each pepper, then top with beef and cheese.


Repeat layers until full, then top each pepper with cheese, salsa and cilantro.

Bake stuffed peppers for 20 minutes.


Serve hot.






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