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Taco-Stuffed Peppers

If you’re craving tacos but not all the carbs, you’ll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It’s everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian.

55 minutes

55 minutes

Ingredients

for 6 peppers

  • 2 tablespoons
    vegetable oil
  • 6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
  • 1 lb
    ground beef (455 g)
  • 1 medium yellow onion, diced
  • 1 can black beans, drained
  • 1 cup
    brown rice, cooked (225 g)
  • 1 cup
    frozen corn (165 g)
  • 1 jar medium chunky salsa, 1 jar, 16 oz
  • 2 tablespoons
    taco seasoning mix, 1 packet, or make your own
  • 1 ½ cups
    cheddar cheese, grated, or mexican blend cheese (150 g)
  • guacamole, to garnish, optional
  • sour cream, to garnish, optional

Make Your Own Taco Season

  • 1 tablespoon
    chili powder
  • 1 ½ teaspoons
    ground cumin
  • 1 teaspoon
    salt
  • 1 teaspoon
    black pepper
  • 1 teaspoon
    corn starch
  • ½ teaspoon
    paprika
  • ½ teaspoon
    garlic powder
  • ½ teaspoon
    onion powder
  • ¼ teaspoon
    cayenne pepper
  • ¼ teaspoon
    dried oregano

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Preparation

  1. Cut off the top and remove the seeds from each pepper.
  2. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C).
  3. While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes.
  4. NOTE: If you made your own taco seasoning, you'll want to add 2 tablespoons. The ingredients above will make more than this recipe requires.
  5. Add diced onion - continuing to cook until softened, about 4-5 minutes.
  6. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper.
  7. Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat.
  8. Remove peppers from oven and fill each with the taco mixture. Top with additional cheese.
  9. Return to the oven for 15 minutes until the cheese has melted.
  10. Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese.
  11. Enjoy!
 

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