Mexican Style Venison Stuffed Bell Peppers
Filled with ground meat, diced tomatoes, corn, black beans, quinoa, and spices, all stuffed into a soft and tenderly baked bell pepper for some extra greens!
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Ingredients
- 1 pound ground venison or other choice of ground meat
- 1 onion diced
- 1 15 oz can of corn
- 1 15 oz can of black beans
- 1 14.5 oz can of diced tomatoes
- 1 4 oz can of mild green chiles
- 4-5 bell peppers halved
- 1 cup cheddar cheese shredded
- 2 tsp salt
- 1/4 tsp black pepper
- 3 tsp chili powder
- 1 tsp paprika
- 2 tsp oregano
- 2 tsp cumin
- 1 tsp garlic powder
- 1/2 cup quinoa
- 1 cup water
Instructions
- Preheat oven to 425.
- Bring quinoa and water to a boil in sauce pan. Reduce to simmer and cover. Cook for about 15 minutes until water is absorbed. Set aside when finished cooking.
- While quinoa is cooking, wash produce. Slice bell peppers in half and seed.
- Place on a baking dish open side up and bake for 20-25 mins until softened and moisture has pooled on the inside.
- Add ground meat to preheated skillet and cook until almost browned.
- Dice onion and add to meat. Cook until fully browned and onion is sautéed.
- Turn burner to low. Drain corn and black beans. Rinse beans if desired.
- Put corn, beans, diced tomatoes, green chiles, and cooked quinoa in skillet with meat and onion.
- Add spices. Mix together until well combined. Turn off burner.
- Remove bell peppers from oven when timer is up and leave oven on.
- Fill bell peppers with approx. 1/2 cup of meat mixture.
- Sprinkle shredded cheese evenly on top of each bell pepper.
- Place back inside oven and bake for another 5 minutes or until cheese is melted and bubbly.
- Remove from oven and let cool 5-10 minutes. Serve and enjoy!