Peppers stuffed with squash
Peppers stuffed with squash
Ingredients
A cup of Andean Traditions squash previously chopped
Half a cup of cooked Andean Traditions black beans
Ground paprika Andean Traditions
Half a cup of Jasmine rice before you cook it
Four whole bell peppers
One cup of cooked ground beef
Cheese of your choice
Salt to taste
JP products in this recipe
Preparation
Clean the peppers, remove the lid, and everything inside, the veins and the seeds, in a pot with enough water, add the peppers and salt and add them for two minutes, once this time has passed, put them in ice water.
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Add the Tradiciones Andinas squash, the ground meat, the beans and the cheese and the rice, add salt to taste and the Tradiciones Andinas ground paprika. Once the peppers are filled, put the lid back on.
Bake for 20 minutes at 392 degrees Fahrenheit.
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Once ready, remove from the oven and serve hot.
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