DREAM DISHES | MEXICAN STUFFED PEPPERS

☁️ 1 pound lean ground beef (90% lean if possible)

☁️ 1/3 cup chopped onion diced

☁️ 1/3 cup chopped celery diced

☁️ 2 cloves of garlic roughly chopped

☁️ 2 tsp chili powder (add more if desired)

☁️ 1 tsp ground cumin

☁️ 1/2 tsp salt

☁️ 1/4 tsp black pepper

☁️ Chopped cilantro to taste

☁️ 3/4 cup of canned black beans (rinsed)

☁️ 1 heaping tbsp canned diced green hatch chiles

☁️ 1 1/4 cups of salsa (original), divided (1 cup and 1/4 cup)

☁️ 2 1/2 cups cooked rice (microwave or stovetop)

☁️ 6 medium bell peppers red (or any color)

☁️ 1/4 cup water

☁️ 1 cup shredded Mexican cheese blend

Directions:

☁️ Preheat oven to 350°F

☁️ In a small saucepan, prepare rice according to package instructions.

☁️ In a large skillet over medium heat, heat oil and add onion and celery, cook until soft and translucent, about 5-6 minutes.

☁️ Stir in garlic and cook until fragrant, about 1 minute.

☁️ Add ground beef and cook, breaking up meat, until no longer pink, 6 minutes. Drain fat if desired.

☁️ Stir in spices, green chiles, 1 cup salsa and rice.

☁️ Then add the cilantro and canned black beans.

☁️ Cut off and discard tops from peppers; remove seeds and white ribs.

☁️ Fill peppers with beef mixture and place in a 13x9 in. baking dish. Top with cheese.

☁️ Add the 1/4 of water to the dish.

☁️ Cover with aluminum foil and bake until peppers are tender and filling is heated through, 45-50 minutes.

☁️ Top peppers with remaining salsa and more cheese if desired. Bake, uncovered, until cheese is melted, 5-10 minutes.

☁️ Serve warm with additional topping (DATG original salsa, cilantro, sour cream, guacamole, picked jalapeño)