Mexican Style Stuffed Bell Peppers

Do you want these amazing stuffed bell peppers? Of course you do, or else you wouldn’t be looking at them and drooling. LOL! This delicious gluten free meal is a great week night meal and it doesn’t take super long to make. Lets get started!

Ingredients: Bag of at least 6-8 bell peppers (you can make up to 8 with this recipe)
1 can of Organic Traditional Spaghetti sauce
Frozen Bag of organic corn
1 package of organic ground beef
1 can of organic black beans
2 big cloves of garlic (sliced thinly)
1/2 of a large organic onion (chopped)
1 organic tomato (diced)
1 jalepeno (chopped)
1 chili pepper (chopped)
Block of Cheddar cheese (sliced)

Spices:         Black pepper
chili powder
cilantro (fresh is preferred but dried can work)

Remember, I personally use and promote organic ingredients because of all the harsh chemicals they put on produce today and there are so many hormones added to our meat, it makes me sick to even think about it. That is why you see the word ‘organic’ used very often in my ingredients. But unfortunately, not everybody uses organic ingredients for many various reasons. So, if you don’t use organic products, just use the non-organic versions of the ingredients.
Let’s begin cooking!

Grab a medium to large baking dish, use large if making 8. Pour half of the jar of spaghetti sauce into the dish, saving the other half for later. Wash and remove the core of your peppers, placing them side by side in the dish on top of your spaghetti sauce.

In a large pan, cook your ground beef and add all of the rest of your ingredients and spices until fully cooked. Stuff your peppers with your ground beef filling. Add 2-3 slices of cheese on top of the filling. Pour the remaining spaghetti sauce onto peppers.

Bake at 400 degrees for 30 minutes or until peppers are softened but NOT mushy. Enjoy!

Thanks for taking this Journey of a Housewife! ~ C