Mexican Stuffed Bell Peppers
Rastelli's Mexican Stuffed Bell Peppers create a vibrant and flavorful dinner option. Filled with a savory mixture of ground pork, black beans, jalapeno, and enchilada sauce, these peppers are baked to perfection, topped with melted Monterey Jack cheese and a finishing touch of crumbled Queso Fresco. This dish offers a delicious blend of Mexican-inspired ingredients, making it a satisfying and visually appealing meal.
1 lb Ground Pork
1 small Onion, finely chopped
1 Jalapeno Pepper, finely chopped
2 Garlic Cloves, finely diced
½ tsp Cayenne Pepper
15oz can Black Beans, drained and rinsed
2 tbsp Cilantro, coarsely chopped
¼+ cup Queso Fresco
1 cup Monterey Jack Cheese, shredded
14oz can Enchilada Sauce
Salt and Pepper, to taste
In a frying pan, over medium heat, add oil and sauté garlic for a minute. Add onion and jalapeno pepper, sauté for 4 minutes. Add ground pork. Break up pork with a wooden spoon, so it cooks evenly. Cook until meat is no longer pink.
Drain and rinse black beans and add to pork. Add enchilada sauce, cilantro, monterey jack cheese and salt to taste. Stir mixture. Cook for an additional 10 minutes.
While ground pork is cooling, rinse and cut tops off peppers. Remove seeds and membranes.
Stuff peppers with mixture. Place peppers on a baking dish or casserole dish. Preheat oven to 375* and cook in oven for about 30 minutes or until peppers are tender.
Once done, add queso fresco crumbled on top. Serve immediately.