Directions
| Step 1 | Slice the top of the peppers and remove the veins and seeds. Set aside. |
| Step 2 | In a saucepan, heat the olive oil and butter and sauté the onion until translucent. Incorporate the garlic and sauté until fragrant, around 5 minutes. |
| Step 3 | Add the ground beef and brown while stirring. |
| Step 4 | Add the drained pinto beans, tomato purée and olives. Bring to a boil uncovered. Taste and season with rosemary, salt and pepper. |
| Step 5 | Preheat the oven to 350°F |
| Step 6 | Stuff the bell peppers and arrange them on a baking tray. Top with cheese and roast for 25-20 minutes until the cheese is bubbly and the bell peppers are tender. |
- Calories: 691
- Carbohydrates: 73.5g
- Protein: 51.1g
- Fat: 21.5g
Also find our products on :
- 3/4 lb. whole pinto beans La Costeña
- 1/4 cup olives stuffed with jalapeños La Costeña (cut into rounds)
- 2 tbsp olive oil
- 1 tbsp butter
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 3/4 lb. Ground beef
- 7 oz tomato purée
- 1 tbsp dried rosemary
- 4-6 bell peppers of various colors
- 2 cups grated mozzarella cheese
- Salt and pepper to taste
