Enchilada Style Stuffed Peppers

Since changing my way of eating I've been craving Mexican food.

Mexican and Italian.....*sigh*

Being gluten free and corn free and dairy free

has pretty much taken my favs out of the picture.

But these stuffed peppers have given me

a little bit of what I miss.

Enchilada Style Stuffed Peppers

4 bell peppers (any color - I prefer yellow or red, but he hubs likes green)
1 lb grass fed ground beef
1/2 medium onion - diced
1 roma tomato diced
1 - 15oz can organic black beans, drained & rinsed
1 - 4 oz can diced green chilies (don't drain)
1/4 cup chopped fresh cilantro
1 - 28oz can enchilada sauce

Cut peppers in half, stem to tip and remove seeds. Brown ground beef together with onions. With grass fed ground beef I never have to drain any fat. (pretty cool) Microwave the peppers for 3 minutes to soften. You can skip that part if you prefer your peppers more crisp. Mix remaining ingredients, except for the enchilada sauce in a bowl. Pour enchilada sauce into a 9" x 13" baking pan. I line mine with aluminum foil to make clean up easier. Place peppers in the pan and divide the meat filling equally into the peppers. Cover the pan with foil and bake at 375 for 30 minutes. Remove foil and bake another 5 minutes. Spoon some of the enchilada sauce over the peppers. YUM

I serve this with guacamole and I add cheese to the tops of the ones my hubby is going to eat.....lucky duck :)