Recipe: Simple and spicy Mexican stuffed bell peppers

This is one of my favorite recipes of all time thanks to my grandma. She usually stuffs her green bell peppers with ground beef, sauce, corn, rice and tops it all of with a slice of cheese — super easy and so, so tasty. I rarely attempt her recipes because for one, she doesn’t measure anything and her recipes are often too complicated and two, she’s the best cook I know and I’m scared of screwing anything up! However, these peppers are one of her easiest meals and they’re one of my go-to favorites!

When I make them, though, there’s one big difference: I swap the meat for beans. I wouldn’t say I’m vegan or vegetarian, however, I’m not the biggest fan of cooking raw meat so I don’t usually buy it at the grocery store. My mom’s also a chegan (a cheatin’ vegan … basically she’s 90 percent vegan, but will cheat with dairy every now and then), so I tend to experiment with vegan and vegetarian meals more often. Also, if you want to make this recipe vegan, just skip the cheese or find a dairy-free alternative!

INGREDIENTS

• 2 large, green bell peppers
• 1 can of black or pinto beans
• 4 tablespoons of corn (I used frozen white corn)
• 4 tablespoons of rice (I use brown or cauliflower rice)
• 3/4 can of El Pato sauce (You can use less or more depending on how spicy you want the peppers and you can find the sauce at most grocery store chains).
• shredded pepper jack cheese (I probably used 2 tablespoons per pepper, but is there such a thing as too much cheese? Also, if you're looking to making this a vegan recipe, skip the cheese).
• salt to taste
• tortillas or tortilla chips (optional)

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RECIPE

1. Preheat the oven to 400 degrees
2. Cut each bell pepper in half and place open-side up in an oven-safe dish or Pyrex pan (I like using a Pyrex pan just in case anything falls out while cooking. Spoiler alert: something always falls out).
3. In a bowl, mix the beans, corn, rice and El Pato sauce. Add salt as needed.
4. Place an even amount of the mix in each half of the bell peppers.
5. Bake in the oven for 30-40 minutes depending on how soft you want the bell peppers and the size of the peppers.
6. Just before the peppers seem to be ready, sprinkle cheese on each and place them back in the oven for a couple more minutes.
7. After the cheese has melted, take out the peppers and behold your masterpiece! Enjoy with warmed tortillas, tortilla chips or as is!

 
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