Black Bean and Beef Stuffed Peppers

There's something comforting about stuffed peppers. And these ones will not disappoint! Full of good stuff like lean ground beef, quinoa, black beans and cottage cheese and some savory mixed seasonings. Great as a meal prep dish... they can keep in the fridge for days and are also great for freezing!

Ingredients:

4-5 bell peppers

1/3 cup dry quinoa

3/4 cup water

3/4 cup diced onion

1/2 cup cottage cheese

1 1/2 cups canned black beans, drained

1 egg

1 lb lean ground beef

1 1/2 tsps dry oregano

1 tsp ground cumin

1 tsp celery seed

1 tsp chili powder

1/2 tsp ground coriander

1/4 tsp cayenne pepper

salt and pepper to taste 

1 cup tomato sauce 

Bring the quinoa and water to a boil together then reduce heat, cover and simmer for 15 minutes. Fluff up with a fork and let cool. Meanwhile cut the peppers in half and clean out the seeds. Place in a 13 X 9" baking dish. Mix the diced onion, cottage cheese, black beans, beef, egg and all the seasonings together. Once quinoa is cooled mix that in too. Stuff the pepper halves with the filling, mounding it up. Add about 1 tablespoon of tomato sauce on top of each pepper then bake at 375°F for 40 minutes. The internal temperature should reach 160°F. Serve as is or topped with sour cream or tzatziki sauce.

Makes 10 servings.

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Mexican Sausage, Black Beans and Rice

Check out this one pot meal and use plant based sausages if you want to keep it vegetarian.

Ingredients:

1/2 lb Mexican or Italian sausage, sliced

1 onion, diced

2 tbsps olive oil

3 tsps minced garlic

1 bell pepper, diced

1 1/2 cups uncooked rice

4 cups chicken or vegetable broth

2 tsps ground cumin

1/2 tsp turmeric

1/4 tsp black pepper

pinch of red pepper flakes

2 tsps hot sauce

1/2 cup kernel corn

19 oz (540ml) can black beans, rinsed and drained

 

Heat the oil in a large skillet to medium. Add the onion and pepper and cook for 3-5 minutes then add the garlic for 30 seconds before adding the sausage slices. Brown the meat 5-6 minutes then add the rice. Stir and heat 1-2 minutes then pour in the broth. Add the seasonings, corn, black beans and hot sauce. Bring to a boil and scrape any brown bits off the bottom of the pan, then reduce heat to a simmer and cook uncovered for 15-20 minutes.

Finally, still  on low temp, cover for 10-15 until most of the liquid is absorbed.

Serves 4

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