Mexi Ground Beef Stuffed Bell Peppers

Number of Servings: 6

Ingredients

1.0 tbsp Celery seed1.0 tbsp Coriander seed1.0 tbsp Garlic powder0.5 tsp Pepper, black6.0 pepper, large (3-3/4" long, 3" dia) Yellow Peppers (bell peppers)1.0 tbsp Extra Virgin Olive Oil0.25 cup Shredded Pepper Jack Cheese20.0 oz Hamburger - 96% Extra Lean Ground Beef1.0 tbsp cumin powder4.0 tsp chilli powder5.0 oz Tomato, grape (3oz = appro 12 tomatoes)2.0 cup Chopped Baby Spinach0.5 tsp Salt, Sifto Table Salt1.0 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)0.5 cup Rice-Kirkland Basmati

Directions

Cook rice pursuant to package directions. In Non-Stick Skillet Brown ground beef and drain all fat (if you use a good non-stick or well-seasoned cast-iron skillet you do not need to use any oil in the pan). Chop up the bell pepper tops, onion, tomatoes and spinach. Add olive oil and onions to ground beef in the skillet and cook till translucent. Add the chopped Bell Peppers and Tomatoes and cook for 3 or 4 Minutes. Stir in spinach, rice and cheese. Stuff bell peppers with mixture and place in baking dish (I just use the same skillet I used to cook everything). Add a couple of tablespoons of water to the dish, cover with tinfoil and bake a 350F for 30minutes or until bell peppers are desired doneness. Note: You can also bake them on the BBQ using the same method. Serving Size: Makes 6 stuffed peppers - 1 stuffed pepper is 1 serving

Number of Servings: 6.0

Recipe submitted by SparkPeople user RASCAL_37.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving