Stuffed Bell Peppers

Bell peppers stuffed with simple ingredients to make the tastiest Mexican flavored weeknight meal.

I can’t get enough of these stuffed peppers! I always have these ingredients on hand, and they are so delicious every time I make them. We prefer using Italian sausage in these because we love the flavor combination of the Italian seasonings in the meat with the Mexican flavors. They don’t clash! They go very well together. You could easily swap for ground beef though and I bet they would be good. I’d recommend adding taco seasoning when cooking the beef to give it some nice flavor. This recipe is super forgiving so if you want to swap out something or leave an ingredient out, no worries they will still turn out great!

During the summer months I like to make these with my home-grown peppers and make a double batch and freeze half of them for another time. When ready to use them just pop them in the oven and bake for an hour. Fantastic dinner and zero dishes. My favorite!

Ingredients

• Bell Peppers
• Italian Sausage
• Rice
• Black Beans
• Rotel
• Cheese
• Taco Seasoning

Instructions

• Preheat oven to 375 degrees.
• Get the rice cooking. While the rice is cooking, cook the Italian sausage.
• While the sausage and rice are cooking, prep the bell peppers. Wash and dry them. Then cut the tops off and pull out the stem and seeds. Set them in a deep baking dish.

• When the sausage and rice are done cooking, get a medium sized mixing bowl. Add the Italian sausage, cooked rice, drained Rotel, drained and rinsed black beans, half of the cheese, and the taco seasoning.

• Stir together until the taco seasoning is well combined.

• Spoon the filling into the peppers. Top with the other half of the cheese. Bake for 40 minutes.

• Let rest for 10 minutes. Serve topped with sour cream, salsa, and or ranch dressing.