These cheesy, beef and bean stuffed peppers are going to be a hit for dinner or at your next party!
- 6 large bell peppers, cut in half with the stem left on one side (reserve the smaller cut half for the filling)
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1 cup diced peppers (from the smaller half of the cut pepper)
- 1 1/4 pounds lean ground beef
- 1 tablespoon chopped garlic
- 2 tablespoons Worcestershire sauce
- 1 1/2 teaspoons kosher salt
- Fresh black pepper to taste
- 1 teaspoon cumin
- 1 1/2 teaspoons dried oregano
- 1 (29 ounce can) tomato sauce
- 1 (15.5 ounce) can black beans, rinsed and drained
- 2 cups grated Colby jack cheese (or substitute a Mexican blend, Pepper Jack or Mozzarella)
- Preheat the oven to 400 degrees.
- Add the oil to a large skillet over medium heat.
- Add the onion and diced peppers, cooking for 5-7 minutes until softened.
- Add beef to the skillet, cooking until browned though. Drain any drippings from the skillet.
- Next add the garlic, Worcestershire sauce, salt, pepper, cumin, oregano, beans and 1 cup of the tomato sauce to the skillet, stirring to combine. Turn the heat off and set the filling aside to cool slightly.
- Pour the remaining tomato sauce into the bottom of a 9″ x 13″ baking dish, then place in the peppers cut side up.
- Fill each pepper with the beef filling, dividing between all the peppers and bake, covered with foil, for 25 minutes.
- Remove the peppers from the oven and top with the cheddar cheese. Place the peppers back in the oven uncovered for 5 minutes until the cheese is melted and the peppers are tender.
- Category: Dinner
- Method: Oven
- Cuisine: American
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