Tex Mex Stuffed Peppers

As you may know, I love recipes that are naturally dairy and gluten free.  I think that stuffed peppers are a perfect cold weather stick to your ribs food.  I love that these are Tex Mex inspired.  The fresh cilantro and spicy jalapeno pepper remind me of warmer sun filled days.  I also think that the cumin and coriander with the smoked paprika really add a depth of flavor to what typically is a run of the mill dinner.  These Tex Mex Stuffed Peppers would also be delicious with some corn kernels and black beans mixed into the filling.  Additionally, if your family tolerates cheese feel free to top with shredded cheese of your choice; however, a Monterrey jack and cheddar blend would be delicious.  

Tex Mex Stuffed Peppers

For the Filling:

20 oz extra lean ground beef

2 cups cooked white rice

1 cup finely chopped onion

1/2 cup chopped fresh cilantro

1 jalapeno pepper, finely chopped (for mild spice remove ribs and seeds)

3 cloves garlic, finely minced

2 large eggs

1 tsp seasoning salt

1/2 tsp black pepper

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp garlic powder

For the Sauce:

1 28 oz can diced tomatoes

1 15 oz can tomato sauce

1 cup beef broth

1/2 cup finely chopped onion

1/4 cup chopped fresh cilantro

1 tbs sugar

1/4 tsp ground cumin

1/4 tsp ground coriander

1/4 tsp smoked paprika

1/4 tsp black pepper

6 bell peppers any color

In a medium bowl, combine all of the ingredients for the filling.

In a separate medium bowl, combine all the ingredients for the sauce.

Cut the bell peppers in half lengthwise - carefully remove stem and seeds leaving the top intact as much as possible.

Stuff each bell pepper half with the meat filling and place in a large baking pan.

Top the stuffed peppers with the sauce.

Cover the pan with aluminum foil.

Bake at 375 degrees for 45 minutes or until the peppers are tender and the meat is thoroughly cooked.