Mexican

Goat Cheese and Beef Stuffed Peppers is for Dinner.

Goat Cheese and Beef Stuffed Peppers takes several minutes to prepare.

Goat Cheese and Beef Stuffed Peppers takes 20 minutes to cook.

Goat Cheese and Beef Stuffed Peppers makes 3 servings.

The ingredients for Goat Cheese and Beef Stuffed Peppers are:

Ground beef, extra lean, 8 oz
Beans, black, 1 cup
Sweet Corn, Fresh, 1 cup
Brown Rice, medium grain, 1 cup
Prego Marinara Sauce, 1 cup
Goat Cheese, Soft, 4 oz
Garlic, 2 cloves
3 Whole Sweet peppers
Ground Cayanne Pepper, 1 tsp
Olive Oil, 1 tsp
Mrs. Dash Chipotle Pepper No Sodium Seasoning, 2 tsp

Here is how you make Goat Cheese and Beef Stuffed Peppers:

The night before, measure out black beans and soak them in a dish with 3x as much water overnight so they're ready in the morning. The beans should soak for 6-8 hours. Then drain them in the morning and pop them in the fridge until you cook them that evening.To cook the rice you can either use the traditional method or buy the bags you can steam in a pot at the store. I cooked the rice the night before in my rice cooker and then stored it in the fridge until the next day. When you're ready to start, bring two pots of water to a boil, one for the peppers and one for the beans. Make sure you have enough water in each to cover the beans and the peppers. You'll want to have about 3x as much water (at least) for the beans to boil in. I would recommend using more water and draining it once they are done cooking. When the pots are boiling, put your pre-soaked beans in one pot. I put some oil in them so they didn't stick to the bottom. Once the water boils you can reduce it to simmer, just stir them every so often so they don't stick to the bottom. I also added in cayanne pepper to season the beans, but you can flavor them with whatever you'd like or nothing at all. Cut the peppers in half and remove the top of the pepper with the stem and seeds out of the middle. Then blanche the peppers for two minutes by boiling them in a pot. Take them out and let them cool. Peheat the oven to 350 for the peppers once the beans are close to being done. Once you have all of the ingredients put them in a bowl and add the marinera sauce, however much you want to make the stuffing mixture moist. Then you can add in the goat cheese, I recommend breaking it into smaller pieces if you buy it in one chunk so that is mixes better. It works best if the mixture is warm so the goat cheese can spread easily. Once you have the ingredients mixed, spoon the mix into the pepper halfs and then place them onto a greased baking sheet. Bake them for 20 mins at 350 degrees and they are finished, you can also sprinkle some grated parmesean on top to garnish.Serving Size:?Makes 3 servings of two pepper halfs (I myself was full with one pepper half)

The nutritional information for Goat Cheese and Beef Stuffed Peppers is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 578.1

• Total Fat: 26.0 g
• Cholesterol: 69.6 mg
• Sodium: 568.2 mg
• Total Carbs: 56.8 g
• Dietary Fiber: 12.5 g
• Protein: 32.3 g

Goat Cheese and Beef Stuffed Peppers is Mexican cuisine.

The dietary needs meet for Goat Cheese and Beef Stuffed Peppers is Low Carb