I got you Bobby McFlay!

Prep Time
20 Minutes
Cook Time
40 Minutes
Servings
12
Ingredients
6-7
Large
bell peppers, halved (vertically, through the stem) with guts removed
1
pound
ground beef
1/2
pound
breakfast sausage
1
teaspoon
salt
1
small
onion chopped
3
cloves
garlic, minced
1
medium
zucchini, finely diced
1 1/4
cup
frozen or fresh corn kernels
1
can
black beans, drained and rinsed. 15.5oz
16
ounces
tomato sauce
1 1/2
teaspoons
cumin
1 1/2
teaspoons
chili powder
3/4
cup
Monterrey Jack or Cheddar cheese, shredded
1/4
cup
chopped cilantro
Instructions
- Heat oven to 450 degrees. Line a large jelly-roll pan with foil. Spray outside of pepper halves with oil. Arrange peppers cut side down on prepared pan; bake on lower rack 10-15 minutes.
- When the peppers finish cooking, they should be tender with a few random dark spots. Turn them right side up and arrange in 9 x 13 inch casserole dish. Turn oven back to 350 degrees.
- Meanwhile, sauté ground beef and sausage in a large skillet. Season with salt and pepper while cooking. Drain excess grease. Add onions and garlic. Sauté for 3 minutes until soft. Add remaining ingredients except cheese and cilantro. Heat thoroughly. Zucchini will start to soften slightly when ready.
- Spoon hot veggie mixture into cooked pepper halves. Sprinkle cheese over the top. Cook in 350 degree oven until heated through and cheese is slightly browned, 10-15 minutes. Garnish with chopped cilantro.
- Freezes well. If freezing to use later, don't add cheese. Allow frozen peppers to thaw. Cook from 20-30 minutes to reheat, adding cheese in last 10 minutes.
TipsFreeze the leftover meat mixture! Simple to throw over nachos!
Category
Entrees
Mexican