3 medium-large green bell peppers, cut lengthways
1lb. ground beef
1 small onion, chopped
1 c. black beans, rinsed
3/4 c. corn
1/2 c. uncooked rice
2 (8 oz.) cans tomato sauce, divided
1 clove of garlic, smashed
Cilantro
Cumin
Cumin
Salt & pepper
Pepper Jack cheese
1. In a large stock pot bring aprox. 6 cups of water to a boil. Add the cut green peppers & simmer for about 5 minutes.
2. Meanwhile, brown ground beef & onion in a saute pan.
3. Add black beans, corn, rice, 1/2 c. water, 1 can of tomato sauce, garlic, cilantro, cumin, salt & pepper. Bring it to a boil, cover & simmer about 7 minutes.
5. Pour the 2nd can of tomato sauce in the bottom of the Deep Covered Baker. Sprinkle in salt & pepper to taste. Lay blanched green peppers in. Fill with the meat/rice mixture. Top w/ Pepper Jack cheese (Not pictured). Put lid on baker.
6. Bake at 375 for about 40 minutes or until green peppers & rice are tender & cheese is melted! OR place in a crock pot & cook on high for 2 hours.
1. In a large stock pot bring aprox. 6 cups of water to a boil. Add the cut green peppers & simmer for about 5 minutes.
2. Meanwhile, brown ground beef & onion in a saute pan.
3. Add black beans, corn, rice, 1/2 c. water, 1 can of tomato sauce, garlic, cilantro, cumin, salt & pepper. Bring it to a boil, cover & simmer about 7 minutes.
5. Pour the 2nd can of tomato sauce in the bottom of the Deep Covered Baker. Sprinkle in salt & pepper to taste. Lay blanched green peppers in. Fill with the meat/rice mixture. Top w/ Pepper Jack cheese (Not pictured). Put lid on baker.
6. Bake at 375 for about 40 minutes or until green peppers & rice are tender & cheese is melted! OR place in a crock pot & cook on high for 2 hours.
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