While I particularly love delicious tacos and a refreshing margarita on Fridays, these healthy stuffed Mexican style bell peppers are a crowd pleaser every day of the week!
•1 pound lean ground beef
•1 can organic black beans
•1/2 cup shredded cheddar cheese
•1 can diced tomatoes
•4 bell peppers (cut in halves)
•1 pack of brown rice pasta (Trader Joe’s)
•1/2 t salt
•2 T olive oil
•2 T chopped cilantro
1/2 avocado (diced)
•1 t black pepper
Chop jalapeno into pieces. Cook ground beef and mix jalapenos into meat. Grab a bowl and mix beans, shredded cheese and diced tomatoes together. Add cooked ground beef and mix
again. Set aside mixture.
Boil pot of water and pour pasta into pot. Add a pinch of salt while pasta is cooking. Drain pasta then put back into pot. Add in olive oil, black pepper and salt. Mix together and set aside.
Heat oven to 350 degrees. Cut bell peppers in halves and spray olive oil on baking pan. Stuff each half with with meat mixture and place on pan. Once you have all of the stuffed peppers on pan, sprinkle another layer of shredded cheese on each stuffed pepper and a dash of salt on each. Bake for 30 minutes.
Place pasta on plate, top with stuffed black pepper, squeeze lime juice over stuffed pepper, garnish with cilantro and avocado and serve!