The bell pepper is an excellent vessel for stuffing meat, vegetables, and cheese. It’s strong enough to hold its shape in the oven, and the flavor goes well with many ingredients. Perfect balance between vegetables, meat, and seasonings.
450g lean ground chicken
1 small onion, chopped
3 cloves garlic, minced
1 can diced tomatoes
1 can black beans
1 cup shredded Tex-Mex cheese
4 bell peppers
1 tbsp ground cumin
1tbsp chili powder
- Preheat oven to 190°
- Cook chicken, garlic, onions, and seasonings in a large pan on medium-high heat 8-9 minutes or until chicken is done. Stir occasionally.
- Cut tops off peppers. Add chopped peppers tops, tomatoes, and beans to the pan and stir. Cook 5-6 minutes, stirring frequently.
- Remove cores and seeds from pepper shells and place them in a shallow ovenproof dish. Put chicken mixture into peppers. Add enough water to fill 1,5cm depth. Cover and bake for 40 minutes.
- Top peppers with cheese and bake for another 5 minutes or until melted.