Jackie H.
Silver Post Medal for All Time! 355 Posts Delicious with a spoonful of the sauce in the pan poured over the pepper.
Total Time: 1 - 1 1/2 hour
Yield: 4-6 servings
Source: Family recipe
Ingredients:
- 3 parboiled green peppers (extra large)*, Cut each pepper in haf, remove seeded and stems inside, Par boil, until slightly soft, remove from water and set aside!
- 1 lb extra lean (90-95%) ground beef
- 1 Box Jambalaya rice mix
- 1 can (14 oz.) black beans
- 1 cup medium salsa
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green pepper
- 1/2 cup chopped mushrooms (fresh)
- 1 8 oz. bag shredded Mexican cheese
- Seasonings to taste: seasoned salt, black pepper, garlic, cumin
Steps:
- Start with your peppers already parboiled. Using a large covered skillet, grill ground beef with the onion, celery, green pepper and mushroom. Add seasonings and salsa.
- Add Jambalaya rice mix to the ground beef mixture. Simmer using the directions on the box of Jambalaya mix. Add black beans and simmer until thickens, about 30 minutes.
- Put your half peppers face up in a 9x13 inch glass casserole dish. Fill each pepper and place it in the dish. After filling them, you can over fill them by topping them each off with remaining mixture. Put a spoonful of salsa on each one and a tablespoon of cheese on top also.
- Cook in a 350 degree F oven for 35 minutes or until the cheese is bubbling hot! Delicious with a spoonful of the sauce in the pan poured over the pepper.
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