Roasted Picadillo-Stuffed Bell Peppers

1. 1

   Pre-heat oven to 425 degrees F.

2. 2

   Line shallow baking dish with foil. Place bell peppers upright in baking dish. (Tip: Shave the bottom of the peppers to help them stay upright.)

3. 3

   Remove picadillo from the refrigerator and let come to room temperature.

4. 4

   Heat large skillet on medium-high heat. Add picadillo, rice, and black beans, mixing well. Cook for 5 minutes.

5. 5

   Spoon some of the picadillo mixture into the bottom of the peppers. Layer on shredded cheese, then another layer of picadillo. Finally, top with another layer of cheese.

6. 6

   Bake in oven for 10-15 minutes. Watch closely for the cheese to melt.

7. 7

   Serve with your favorite salsa, cilantro, and/or sour cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.