Corn, Black Bean Stuffed Peppers

I sometimes watch cooking competition shows. And on those shows, they are always making “composed dishes” – basically non-fancy food served in a fancy shape. Composed dishes always impress the show’s judges, but they seem like a lot of work for me.

Until one day when I was making stuffed peppers, and it occurred to me that I was basically making a casserole (non-fancy food) in a pepper (fancy shape). These stuffed peppers got rave reviews from the “judges” at my house, and I’m sure they’ll get the same scores for you.

Corn, Black Bean Stuffed Peppers

By Lisa Ek

• 1½ lbs. ground beef
• 1 tsp. Seasoned Salt or Everyday Grillin’^™ Seasoning
• 1 cup Corn, Black Bean Salsa
• 1½ cups cooked rice
• 15 oz. can tomato sauce
• 6 large green bell peppers
• 1 cup shredded Cheddar cheese

Brown ground beef with Seasoned Salt or Everyday Grillin’ Seasoning; drain. Stir in next 3 ingredients. Wash peppers, cut off tops and seed. Place peppers in a greased casserole dish. Fill each pepper with meat mixture. Cover; bake at 350° for 25 minutes. Remove from oven, sprinkle with Cheddar cheese; continue baking, uncovered, for 5 minutes or until cheese melts. Makes 5-6 servings.

Corn, Black Bean Stuffed Peppers

Tips:

• Be careful when seeding the peppers so you don’t make a hole in the bottom.
• For more tender peppers, cook seeded peppers in boiling water for 5-10 minutes before stuffing.
• Prepared corn bread makes a great side dish.
• Garnish the peppers with a dollop of sour cream and fresh cilantro.

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