Stuffed Bell Peppers
Recipe tags: soup mix, easy difficulty, dinner, roast
|6||large bell peppers, tops removed and cleaned|
|1 pkg||Shore Lunch® Creamy Wild Rice Soup Mix|
|1 lb||lean ground beef|
|1 cup||diced yellow onion|
|2 Tbsp||minced garlic|
|2 Tbsp||Jerk seasoning|
|1 can||diced tomatoes (15 oz)|
|1 can||Bush's® Black Beans (15 oz), drained and rinsed|
|½ cup||freshly chopped cilantro|
Preheat the oven to 350 ºF.
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.
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.
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.
Remove the stockpot from the heat and stir in the cilantro.
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.