Wednesday, February 6, 2013

Stuffed Peppers - Chili Style

This makes two:
2 Bell peppers
1/4 cup diced onion
2 cloves garlic minced
1 small zucchini, diced
1/4 cup or so tomato paste
1 tbs Chili powder
1 can black beans
1 can diced tomatoes
1/4 tsp cumin
Salt and pepper to taste
1/4 cup shredded pepper jack
1/4 cup shredded cheddar.

Cup tops off peppers and seed and core. Preheat the oven to 400*F. 
In a medium skillet, saute onions, zucchini and garlic, add beans, diced tomatos, seasonings and tomato paste. Heat through. Stir in 1/2 the cheese. Fill peppers with filling. Top with cheese. Place into a baking dish (mine was lined with foil) add 1/2 cup water to the pan and then tightly cover with foil. Cook 30-40 minutes or until the peppers are getting soft.

YUM YUM YUM. Grain free which made us even happier, packed with flavor. The concept was chili stuffed peppers, with impromptu chili, you could use prepared chili if you were shorter or time. All in all we LOVED these

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