Ingredients:
For the Roasted Tomatoes:
4 Roma Tomatoes - Halved
2 oz. Olive Oil - EVO
1 tbsp Brown Sugar
1 tsp. Crushed Red Chili Pepper
1 tsp. Salt
For The Stuffed Peppers:
6 Green Bell Peppers
2 tbsp. Olive Oil - EVO
1 Medium Onion, chopped
16 oz. Ground Pork
1 tsp. Salt
1 tsp. Ground Cumin
1 tsp. Chili Powder
1 tsp. Garlic Powder
1 tsp. Smoked Paprika
1 tsp. Chipotle Chili Powder
1/2 tsp. Ground Coriander
1/2 tsp. Black Pepper
8 oz. Cooked Rice (I use Basmati)
8 oz. black beans, rinsed and drained
4 oz. Frozen Corn
4 Roasted Tomatoes (recipe follows)
4 oz. Shredded Mexican Cheese
1 oz. Fresh Cilantro, chopped (optional)
Preparation
- Preheat oven to 350 degrees
- For the tomatoes
- Line a baking sheet with parchment paper
- Place the tomato halves cut side up on the baking sheet.
- In a small bowl, mix together the olive oil, brown sugar, chile pepper flakes and
- Spread the mixture evenly over the tomato halves.
- Roast the tomatoes until tender, 30 to 35 minutes.
- For the Peppers
- Slice the green peppers in half and remove the seeds and membrane.
- Rub with olive oil.
- Arrange on a baking sheet and roast for 10-12 minutes until softened
- Heat the remaining olive oil in a skillet
- Sautee the onion and garlic until soft
- Add the ground pork and spices, breaking up with a spoon until the meat is cooked through and browned
- Add the cooked rice, beans, corn and half of the cheese.
- Stir well, then divide evenly between the pepper halves.
- Sprinkle with the remaining cheese
- Bake for 10 minutes until heated all the way through and the cheese is melted on top.
- Sprinkle with chopped cilantro and serve