Stuffed Peppers

By mrboyton

Ingredients

• Sauce (optional):
• 14 bell peppers
• 1 lb. ground beef
• 1 tsp. NORTHWOODS SEASONING
• 1 15-oz. can black beans, drained and rinsed
• 1 15-oz. can kidney beans, drained and rinsed
• 1 Cup salsa
• 1 15-oz. can corn, drained (or 2 Cups
• corn kernels)
• 1 onion, chopped
• 1 15-oz. can diced tomatoes
• 1 Cup cooked rice
• 2 tsp. REGULAR CHILI POWDER
• 1 tsp. CHILI 9000
• 1 tsp. GROUND BLACK PEPPER
• 1 tsp. GROUND CUMIN
• 1 15-oz. can diced tomatoes
• 1 TB. MINCED WHITE ONION
• 1 ⁄2 tsp. salt
• 1 TB. sugar
• 1 tsp. BASIL
• 2 TB. flour
• 1 ⁄4 Cup water
• .

Preparation

Step 1

Slice the tops off of the peppers; chop any of the
edible parts of the tops and place in a large bowl.
Remove the seeds from the peppers and discard,
leaving the peppers whole. In a skillet over mediumhigh
heat, brown the ground beef and drain well.
Add the NORTHWOODS and cook for another
minute. Add to the bowl with the chopped
pepper tops and mix. Add the beans, salsa, corn,
onion, tomatoes, rice and SEASONINGS and mix
well. Spoon the mixture into the peppers. To
cook the peppers, you can either use the oven
or a slow cooker. For the oven, preheat to 350°
while you prepare the filling. Place the stuffed
peppers on rimmed baking sheets or in 9x13
pans and cover with any leftover filling and
sauce (if using). Bake, covered, at 350° for 45
minutes. Uncover and bake for 15 minutes. For
the slow cooker, you will probably need 2 or a
very large one. Stand the filled peppers upright
and cover with any extra filling and sauce (if
using). Cook on low for 6-8 hours or on high for
3-4 hours.
Sauce: In a deep skillet, combine the tomatoes,
ONION, salt, sugar and BASIL and simmer for 10
minutes. Mash the mixture. In a bowl, combine
the flour and water. Stir into the tomato mixture
and cook until thickened. Pour on top of the
peppers before cooking.
A note from Meredith: “Any extra stuffed pepper
filling tastes great the next day reheated and
sprinkled with NORTHWOODS SEASONING and/
or BANGKOK BLEND and served in tortillas. So
make extra!”
Prep. time: 30 minutes
Cooking time: 1 hour oven cooking, 6-8 hours in
a slow cooker
Serves: 8-10
Nutritional Information: Servings 14; Serving Size 1 pepper
(295g); Calories 180; Calories from fat 35; Total fat 4g;
Cholesterol 20mg; Sodium 200mg; Carbohydrate 26g; Dietary
Fiber 7g; Protein 11g