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"The belly rules the mind."--Spanish Proverb

Mexican Stuffed Peppers Recipe

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This recipe for Mexican Stuffed Peppers is from A Home Cook's Take on His Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


1 lb beef
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon ground cumin
4 green peppers, cut in half length wise
1 can diced tomatoes (28 ounce) undrained
1 can black beans (19 ounce) rinsed
1 cup Shredded Tex Mex Cheese
2 celery stalks, chopped
2 carrots, peeled and chopped
1/2 bell pepper, chopped
1 cup cooked rice
Salt and black pepper to taste
1 cup cheese to top the peppers

Heat oven to 375 degrees.
Cook beef, onion, bell pepper, celery, carrots, garlic and seasonings in a large skillet on medium high heat. stirring occasionally.
Now add tomatoes and beans cook for 5 minutes. Take off the heat and add the cheese and rice. set aside. taste to adjust seasoning.
While the beef and veg's are cooking in a pot large enough for the bell pepper. bring some water to a boil put the
pepper into the boiling water for 5 minutes remove from water and let cool.
Spoon Beef mixture into peppers and top with cheese, place into a pan. bake for 40 minutes

Personal Notes:
Personal Notes:
If you have leftover beef mixer just spread it around the bottom of the pan




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