Stuffed Bell Peppers

Name: Shore Lunch
Telephone: +

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
3 cup	water
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

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.

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