Southwestern Bean Salad Stuffed Peppers

Ingredients

• 1 can (15 ounces) READ Southwestern Bean Salad
• 1 teaspoon ground cumin
• 1 small jalapeño pepper, minced (optional)
• 1/2 pound lean ground beef (90 percent lean)
• 1/2 cup chopped onion
• 3 large bell peppers, any color or a combination
• 1 cup crushed tortilla chips
• 1 cup shredded Mexican cheese blend, divided
• 1/4 cup crushed tortilla chips (optional)

Preparation

1. Drain bean salad; discard liquid. With fork, mash half of beans until chunky. Combine with remaining beans. Stir in cumin and jalapeño, if desired; set aside.
2. In medium skillet over medium-high heat, cook ground beef and onion 8 to 10 minutes, until ground beef is completely cooked, stirring frequently.
3. Meanwhile, cut bell peppers lengthwise in half. Remove membranes and seeds. Line baking pan with aluminum foil. Spray with nonstick cooking spray (or brush lightly with vegetable oil).
4. Combine ground beef-onion mixture with bean mixture. Stir in tortilla chips and 1/2 cup cheese. Divide evenly among peppers. Arrange peppers cut side up in prepared pan; peppers should fit snugly in pan. Top with 1/4 cup crushed tortilla chips, if desired. Bake, covered, in preheated 350°F oven 25 minutes or until peppers are tender and filling is heated through. Sprinkle with 1/2 cup remaining cheese and bake, uncovered, until cheese melts.

Preparation Time

20 minutes

Bake Time

25 minutes

Nutrition information per serving (1/6 of recipe):

Calories:	252		Total Fat:	13g
Cholesterol:	41mg		Protien:	15g
Carbohydrates:	20g		Sodium:	367mg

Serves

Makes 6 servings

Source

Seneca Foods