Ingredients
- Sauce:
- 1 lb ground beef
- 1 - 15 oz can kidney or black beans, drianed and rinsed
- 1 cups salsa
- 2 cups corn kernels (or 1 can drained corn)
- 1 onion, chopped
- 1 - 15 oz can diced tomatoes
- 1 cup cooked rice
- 2 tsp chili powder
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 - 15 oz can diced tomatoes
- 1 TBS minced onion
- 1/2 tsp salt
- 1 TBS sugar
- 1 tsp basil
- 2 TBS flour
- 1/4 cup water
Preparation
Step 1
1. Slice peppers vertically; chop any of the edible parts of the tops and place in large bowl. Remove seeds from pepper and discard. Preheat oven to 350 degrees.
2. In skillet over medium high heat, brown ground beef and drain well. Add to bowl w/ pepper tops. Add beans, salsa, corn, onions, tomatoes, rices and seasoning and mix well.
3. Spoon the mixture into the peppers. Place in 13x9 pan and cover with sauce (see below). Bake covered for 45", uncover and bake for 15 more minutes.
SAUCE:
1. In deep skillet, combine tomatoes, onion, salt, pepper and basil and simmer for 10". Mash the mixture. In a bowl, combine flour and water. Stir into the tomato mixture and cook until thickened. Pour on top of the peppers before cooking.