Mexican Stuffed Peppers with Black Beans

Traditional stuffed peppers with a Mexican twist. Buen provecho!

Ingredients

• 1/4 lb ground beef - grass-fed recommended
• 1/3 cup corn - canned, drained
• 1/3 cup black beans - drained
• 1/4 tsp cumin
• 1/6 salsa
• 2 tbsp Mexican cheese - can substitute feta or goat
• 1 tbsp chicken broth
• 2 tbsp plain Greek yogurt
• 1 pepper

Instructions

1. Preheat oven to 350º.
2. Cut the very tops off pepper and clean the inside.
3. Cook ground beef in a pan on the stove. Add corn, beans, and 3/4s of the full amount of the cumin and salsa, and all of the cheese. Stir well.
4. Stuff the pepper with beef mixture. Place the pepper in an oven-safe pan. Add broth to the bottom of the pan. Cook for 30 minutes.
5. Mix together yogurt and remaining salsa and cumin. Stir and spoon on top of peppers before serving.

Nutrition (per serving)