6-7(6-7)large bell peppers - halved (vertically, through the stem) with guts removed
1pound(454g)ground beef
½pound(226g)breakfast sausage - regular or hot
1teaspoon(1teaspoon)table salt - approx 1 teaspoon and freshly ground pepper (approx 1/2 teaspoon)
½teaspoon(½teaspoon)freshly ground pepper
1(70g)small onion, chopped
3cloves(3cloves)garlic, minced
1(196g)medium zucchini,finely diced
1¼cup(205g)frozen or fresh corn kernels
115.5 oz can(425g)black beans, drained and well-rinsed
10oz.(283g)bag of frozen riced cauliflower - cooked according to package directions (or 1 cup cooked quinoa)
16ounces(453g)tomato sauce
1½teaspoon(1½teaspoon)cumin
1½teaspoon(1½teaspoon)chili powder or smoked chipotle chili powder
¾cup(176g)Monterrey Jack or Cheddar cheese, shredded
chopped cilantro - garnish
Instructions
Heat oven to 450˚F (230˚C). Line a large jelly-roll pan with foil.
Cut 6-7 large bell peppers in half through the stem. Pull out the stem and seeds. Discard.
Spray or coat the outside of the pepper halves with vegetable oil. Arrange the peppers cut side down on a prepared pan; bake on the lower rack for 10-15 minutes.
When the peppers finish cooking, they should be tender with a few random dark spots. Turn them right side up and arrange in 9 x 13 inch casserole dish. Turn oven back to 350˚F.
Meanwhile, sauté 1 pound ground beef and ½ pound breakfast sausage in a large skillet. Season with 1 teaspoon table salt and ½ teaspoon freshly ground pepper while cooking. Drain excess grease. Add 1 small onion, chopped and 3 cloves garlic, minced. Sauté for 3 minutes until soft. Add remaining ingredients: 1 medium zucchini,finely diced, 1¼ cup frozen or fresh corn kernels, 1 15.5 oz can black beans, drained and well-rinsed, 10 oz. bag of frozen riced cauliflower, 16 ounces tomato sauce, 1½ teaspoon cumin, and 1½ teaspoon chili powder or smoked chipotle chili powder except cheese and cilantro. Heat thoroughly. Zucchini will start to soften slightly when ready.
Spoon hot veggie mixture into cooked pepper halves. Sprinkle ¾ cup Monterrey Jack or Cheddar cheese, shredded over the top.
Cook in a 350˚F oven until heated through, and the cheese is slightly browned, 10-15 minutes. Garnish with chopped cilantro.
Freezes well. If freezing to use later, don't add cheese. Allow frozen peppers to thaw. Cook from 20-30 minutes to reheat, adding cheese in last 10 minutes.
Notes
If preferred, you can make cauliflower rice from fresh cauliflower. See instructions here. You'll need approximately 1-1/2 cups cooked cauli-rice.