Entrees and Mexican
- 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
- 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
- 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.
Freeze the leftover meat mixture! Simple to throw over nachos!