Corn, Black Bean Stuffed Peppers (or Acorn Squash)

 Since hubby doesn't like green bell peppers, I used acorn squash instead.  It turned out okay.  Forgot to increase the baking time for the squash.  So, if you use squash, add at least 15 minutes to the  baking time.  I only fixed one acorn squash, and froze the remaining stuffing for later meals.

Here are the ingredients:

• 1 1/2 lbs 85% lean ground beef (we used turkey)
• 1 Tbsp Makin' Magic Chicken Seasoning
• 1 1/2 c cooked whole grain brown or white rice
• 1 (15oz) can tomato sauce
• 1 c Corn, Black Bean Salsa
• 6 large green bell peppers, tops & seeds removed
• 1 c shredded mild Cheddar cheese

Directions:

1.  Preheat oven to 350 degrees F.  In large skillet over medium-high heat, combine first 2 ingredients.  Cook and crumble until no longer pink, about 6-8 minutes.  Drain

2.  Stir in cooked rice, tomato sauce, and Corn, Black Bean Salsa.  Stuff into prepared peppers.  Place in a greased 13x9-inch baking dish.  Add 1/2 c water to bottom of dish; cover with aluminum foil.

3.  Bake 30 minutes.  Remove foil, top peppers with cheese and continue baking, uncovered, 5-10 minutes.

Makes 6 servings.

If you want to make ahead and freeze:  Place step 1 ingredients in a quart freezer bag.  Place cooked rice, tomato sauce, and Corn, Black Bean Salsa in a gallon freezer bag.  Place cheese in a quart freezer bag.  Place all bags in a gallon freezer bag.  Seal well, label, and freeze.  Thaw completely.  Continue with step 1.

In our meal prep workshop, we did it slightly different.  Brown the meat first.  In your gallon freezer bag, pour the tomato sauce & salsa.  Mix.  Add the Magic Chicken Seasoning then smoosh.  Add the browned meat & rice then smoosh.  Divide into thirds to freeze.  Squeeze the air out.  Thaw the meat mixture and stuff into the prepared green peppers.  Continue with step 2.