I have to give my husband credit for this recipe. After seeing all the peppers I’d bought this weekend, he suggested I try stuffed peppers with Orzo instead of rice. Orzo is basically rice-shaped pasta, so you could easily swap it if that’s what you prefer. I usually do the traditional beef, rice, tomato version of stuffed peppers, but wanted to go a little Mexican with this recipe and the results were delicious! The black beans add extra protein and fiber and also helped stretch the meat. Since this is an all-in-one dish, I didn’t make anything to go with it and I could barely eat two. They were very filling!
To make this a little easier, I used frozen veggies. Here’s a tip. Frozen vegetables are just as nutritious as fresh – if not more so because they’re frozen within hours of being picked. That said, you could replace the 8-ounce bag of Sofrito below with one small chopped onion, 2 cloves minced garlic, and one small chopped tomato.
Black Beans, Orzo, & Beef Stuffed Peppers Recipe
- 1 pounds lean ground beef
- 1 8-ounce bag Bird's Eye Recipe Ready - Sofrito Blend
- 1 15.25-ounce can black beans - rinsed and drained
- 6-ounces sharp white or yellow cheddar cheese
- 4 large peppers - any colors
- 1 cup cooked orzo - rinsed and drained
- ½ teaspoon Mexican oregano
- ½ teaspoon salt
- ¼ teaspoon pepper
- Brown the beef in a little olive oil until cooked through.
- Turn the heat down to medium and add the sofrito, beans, and seasonings.
- Cook until the veggies are soft and all liquid is cooked out.
- In a large bowl, mix the beef mixture with the cheese and orzo.
- Taste to adjust salt and pepper at this step.
- Fill the peppers with the stuffing and place on a greased baking sheet.
- Bake for 30-40 minutes or until the peppers are your desired tenderness.
- Serve immediately with sour cream and chopped green onions, if desired.