Last week, we had two big bell peppers & two small bell peppers. And I didn’t want nachos or tacos again. Or fajitas. Or a frittata. Cody suggested stuffed bell peppers, but his regular recipe makes waaay too much for 2 peppers. So I went searching…
And found a recipe that I tweaked just enough to make it easy & tasty! Cody was a little disappointed I didn’t make the regular stuffed peppers, but he got over that 😉 I made the recipe as listed below, but had too much for 2 peppers. We ate the leftovers as dip for tortilla chips, so 4 large peppers is my best guess at using up the stuffing.
Taco-stuffed Bell Peppers
Adapted from All Recipes
- 2 large bell peppers
- 1 pound ground beef
- 1 packet taco seasoning mix (if gluten matters to you, check the label)
- 1 small bell pepper, diced
- 1/2 medium onion, diced
- 1 (16 oz) can black beans, rinsed & drained
- 1 (15 oz) can tomato sauce
- 1 medium tomato, diced
- 1/2 c shredded Cheddar cheese
- sour cream for topping (optional)
- In a large skillet, brown the hamburger & saute the diced bell pepper & onion
- While the burger browns, cut around the stems of the large bell peppers. Pull the stem (and the middle part of the inside) out; scrape the seeds out of the peppers. You’ll now have “cups” made out of bell peppers.
- Drop the peppers into boiling water for 5 minutes. Drain & set aside
- When the burger is browned, follow the directions for adding the taco seasoning packet. Add water according to packet.
- Add black beans, tomato sauce, and diced tomato. Allow to simmer for 10 minutes.
- Spoon mixture into the bell pepper “cups,” filling nearly to the top.
- Bake bell peppers, standing up in a cake pan, for 7-10 minutes at 350, or until peppers are tender.
- Remove from oven, top with cheese & bake until cheese is melted.