Pimientos rellenos sin arroz

Ingredientes

• 1 lb (450 g) lean ground turkey or beef
• 1 can (15 oz / 425 g) black beans, rinsed and drained
• 1 cup (150 g) corn kernels (fresh, frozen, or canned)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp (5 g) ground cumin
• 1 tsp (5 g) smoked paprika
• 1 tsp (5 g) chili powder
• Salt and pepper to taste
• 2 tbsp (30 ml) olive oil
• 1 cup (150 g) shredded cheese (cheddar or pepper jack)
• 4 large bell peppers (any color)
• 1 cup (240 ml) salsa or diced tomatoes

Preparación

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the tops off the bell peppers and remove the seeds. Set aside.

3. 3

   In a skillet over medium heat, add olive oil. Sauté the onion until soft, about 3-4 minutes. Add garlic and cook for an additional minute until fragrant.

4. 4

   Add the ground turkey or beef, breaking it up as it cooks until browned and cooked through (about 5-7 minutes). Stir in black beans, corn, cumin, paprika, chili powder, salt, and pepper. Cook for another 3-4 minutes to combine flavors. Remove from heat and mix in half of the shredded cheese.

5. 5

   Fill each bell pepper with the meat mixture, packing it down slightly. Place the filled peppers upright in a baking dish and pour salsa or diced tomatoes over the top.

6. 6

   Cover the baking dish with foil and bake for 25 minutes. Remove foil, sprinkle remaining cheese on top, and bake for an additional 5-10 minutes until the cheese is melted and bubbly.

7. 7

   Let cool slightly before serving. Enjoy your stuffed bell peppers without rice!