Beef Chili-Stuffed Peppers

American Entrée

45 min.

4 Servings

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Approximate Nutritional Information (Per serving): Calories 530, Fat 27g, Sat. Fat 13g, Trans Fat 1g, Cholesterol 110mg, Sodium 930mg, Total Carbohydrate 33g, Fiber 4g, Sugars 8g, Protein 37g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Gluten-Free

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

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Ingredients:

2 red bell peppers
1 red onion
½ bunch cilantro, divided
1 (14.5 oz.) can Muir Glen® organic fire-roasted crushed tomatoes
½ Tbsp. Market District cumin powder
1 Tbsp. McCormick® smoked paprika
1 lb. ground beef, 80% lean
1 can Giant Eagle black beans, drained and rinsed
½ tsp. kosher salt
¼ tsp. ground black pepper
1 cup Giant Eagle shredded Pepper Jack cheese
4 oz. Giant Eagle original sour cream

Directions:

Preheat oven to 400°F. Half bell peppers and remove seeds. Peel and dice onion into ¼-inch dice. Roughly chop cilantro.

Add crushed tomatoes to a sauce pot and stir in cumin and smoked paprika. Bring to a boil; should take 4-5 minutes.

In a bowl, combine ground beef, half of the cilantro, black beans, half of the onion, salt and pepper, and mix together gently until well combined. Divide mixture into 4 balls and pack inside the peppers.

Pour the tomato, cumin and smoked paprika mixture into the bottom of a baking dish. Place the meat stuffed pepper on top of sauce and sprinkle the peppers with the Pepper Jack cheese. Place in oven and bake for 30 minutes or until beef reaches a minimum internal temperature of 160°F.

Top peppers with a dollop of sour cream, diced onions and the tomato sauce from the bottom of the pan. Garnish with leftover cilantro.