SUBMITTED BY BRIAN BARBER
Serves: 6
Ingredients:
| 3 ounces Sao Noi Original Chili Oil | 2 pouches quick-prep jasmine rice |
| 3 tablespoons olive oil | 16-ounce can black beans |
| 6 medium (any color) bell peppers | 14.5-ounce can diced tomatoes |
| 1/2 cup white onions, chopped | 32-ounce can tomato sauce (set 6 tablespoons aside to top each bell pepper) |
| 12 ounces whole kernel frozen corn | 1 pound lean ground beef |
| 1 cup cheddar cheese | 1/2 teaspoon salt |
Directions:
- Preheat the oven to 350°F.
- Cut off tops of bell peppers, clean out the seeds.
- Place bell peppers on a plate or paper towel; microwave for 3-4 minutes to soften. Place peppers cute side up in a glass baking dish.
- Heat olive oil in a deep pan over medium to high heat. Add the ground beef, chopped onions, and salt. Cook for 8-10 minutes, stirring occasionally until light brown. Drain excess fat.
- Add tomato sauce (reserving six tablespoons), diced tomatoes, black beans, rice and corn to ground beef and onions. Cook over medium heat for 15 minutes, stirring occasionally, until thoroughly mixed and hot.
- Remove from heat and stir in chili oil.
- Stuff each bell pepper with beef mixture and add a spoonful of tomato sauce to the tops of each. Cover with foil (to prevent from drying out); bake for 35 minutes. Uncover and top with cheese. Cook for an additional 10 minutes.