Stuffed Bell Peppers

30 Min.
40 Min.
6-8
Ingredients
6
large bell peppers, tops removed and cleaned
6 large bell peppers, tops removed and cleaned
1
package Shore Lunch® Creamy Wild Rice Soup
1 package Shore Lunch® Creamy Wild Rice Soup
3
cups water
3 cups water
1
pound lean ground beef
1 pound lean ground beef
1
cup diced yellow onion
1 cup diced yellow onion
2
tablespoons minced garlic
2 tablespoons minced garlic
2
tablespoons Jerk seasoning
2 tablespoons Jerk seasoning
1
(15 ounce) can diced tomatoes
1 (15 ounce) can diced tomatoes
1
(15 ounce) can Bush’s® Black Beans, drained and rinsed
1 (15 ounce) can Bush’s® Black Beans, drained and rinsed
½
cup freshly chopped cilantro
½ cup freshly chopped cilantro
Directions

  1. Preheat the oven to 350 ºF.
  2. Add the ground beef to a large stockpot over medium high heat. Use a wooden spoon to break up the ground beef and cook for 5-7 minutes, stirring occasionally.
  3. Add the onions to the ground beef and cook for 2-3 minutes more. Add the garlic and Jerk seasoning and cook for 30 seconds more.
  4. Add the soup, diced tomatoes, black beans, and water to the pot and stir to combine. Bring the water to a boil, lower the heat and simmer for 20 minutes stirring occasionally.
  5. Remove the stockpot from the heat and stir in the cilantro.
  6. Carefully fill each pepper with the mixture and place onto a baking sheet. Place the peppers directly into the oven and bake for 30 minutes.