.png?mw=200&mh=200){kind=logo}
.png){kind=logo}
South of the Border Stuffed Bell Peppers
Start with vegetables, ground sirloin, spices and Bush’s Best® Black & Baked Beans. Then scoop it all into a hollowed out bell pepper, top it with Cotija cheese and bake it.
- Prep Time
25 Mins
- Cook Time
45 Mins
- Serves
43
INGREDIENTS
- 1, #10 can Bush’s Best® Black Beans
- ½, #10 can Bush’s Best® Bean Pot Vegetarian Beans
- 2 Tbsp Vegetable oil
- 4 cups White onion, diced
- 1 Tbsp Garlic, minced
- ¼ cup Shallots, minced
- 2 Tbsp Oregano, dried
- 3 Tbsp Cumin, ground
- 4 Bay leaves
- 1 ½ Tbsp Pequin peppers, ground
- 1 tsp Black pepper
- 2 tsp Kosher salt
- 3 lbs Ground sirloin, lean
- 1, #10 can Tomatoes, diced
- 2 cups Beef broth
- 1.5 oz Mexican chocolate
- 6 oz Tortillas, crushed
- 43 Bell peppers, tops and core removed
- 1 ¾ cups Cotija cheese, crumbled
INGREDIENTS
- 1, #10 can Bush’s Best® Black Beans
- ½, #10 can Bush’s Best® Bean Pot Vegetarian Beans
- 2 Tbsp Vegetable oil
- 4 cups White onion, diced
- 1 Tbsp Garlic, minced
- ¼ cup Shallots, minced
- 2 Tbsp Oregano, dried
- 3 Tbsp Cumin, ground
- 4 Bay leaves
- 1 ½ Tbsp Pequin peppers, ground
- 1 tsp Black pepper
- 2 tsp Kosher salt
- 3 lbs Ground sirloin, lean
- 1, #10 can Tomatoes, diced
- 2 cups Beef broth
- 1.5 oz Mexican chocolate
- 6 oz Tortillas, crushed
- 43 Bell peppers, tops and core removed
- 1 ¾ cups Cotija cheese, crumbled
DIRECTIONS
- In a large stock pot over medium-low heat, add oil. Allow to heat and add onions. Sweat onions for 15 minutes. Adjust heat to medium, add shallots and garlic; sauté for 2 to 3 minutes. Add oregano, cumin, bay leaves, pequin peppers, black pepper and salt. Stir well to combine. Add ground sirloin. Continue cooking until ground sirloin is cooked. Add tomatoes, continue to heat.
- In a small sauce pan over medium heat, add beef broth and Mexican chocolate. Heat until chocolate melts.
- Add broth mixture to large stock pot and mix well. Add beans. Stir well, cover and bring to a boil. Reduce heat, add crushed tortillas and allow to simmer for 20 minutes or until tortilla pieces are not visible. Reserve warm.
- To serve: Pre-heat oven to 350°F. Ladle approximately 7 oz (amount depends on size of bell peppers) into each bell pepper. Place into a large muffin tin (to prevent toppling over) and sprinkle 2 tsp of Cotija cheese on the top of each pepper. Bake in oven for 10 to 15 minutes, or until pepper is tender. Carefully remove each from muffin tin and plate. Serve.
