Easiest Way to Make Tasty Stuffed Pepper

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Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. Place the peppers cut-side up in a baking dish just large enough to hold them upright. You can cook Stuffed Pepper using 12 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Stuffed Pepper

1. It's 2 box of Near East Quinoa Blend Roasted Red Pepper and Basil.
2. Prepare 2 of Vine tomatoes.
3. Prepare 2 large of Jalapeños.
4. Prepare 3 of Green Bell pepers.
5. You need 1 of Red pepper.
6. Prepare 2 can of Unsalted Black Beans rinsed.
7. You need 3 of Babybel original cheese.
8. It's 1 packages of Kraft Habenero shredded cheese.
9. Prepare 1 of garlic powder.
10. It's 1 of Red pepper.
11. It's 1 of garlic salt.
12. You need 1 1/2 of onion, chopped.

Add the beef, season with salt. The bell pepper is an excellent vessel for stuffing meat, rice, and, of course, cheese. It's strong enough to hold its shape in the oven, and the flavor is subtle enough to go well with just about. Remove and discard the stems, then finely chop the remaining flesh from the tops.

Stuffed Pepper step by step

1. Start Quinoa as box directs - add spices to taste except garlic salt.
2. Wash veggies and hallow out green peppers.
3. Chop onion,jalapeños,tomatoes,red pepper dust with spices set aside.
4. Rinse beans in Calderon dust with garlic salt and garlic.
5. When quinoa ready - mix beans and veggies into quinoa..
6. Spray cooking dish with olive oil, arrange green peppers stuff half full with mix.
7. Unwrap babybel cheese rounds and place in middle of the stuff pepper and continue to stuff with mixture and dump the rest around them.
8. Top off with Habenero cheese paying attention to tops of peppers and rest on tip of mixture surrounding.
9. Put in oven for 350° and bake for 30-45 minutes.
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Scoop out the seeds and as much of the membranes as you can. The trick to making great stuffed peppers is to slice the peppers in half from the stem end down through the base. Then, pre-roast the halves until they're tender and a bit caramelized at the sliced edges. This way, their flavor is condensed and their texture is just right—not too crisp, but not falling apart. Multi-color, nutritious bell peppers are loaded with seasoned ground beef, hearty rice and mildly sweet tomatoes, then they're and finished with mozzarella cheese and baked until perfectly tender.