By Molly Brown, Credit www.mollyshomeguide.com
I’ve always loved finding new ways to serve classic taco flavors. As much as my family enjoys regular taco nights, sometimes it’s fun to switch things up a bit. That’s exactly why these ground beef taco-stuffed bell peppers have become such a hit at our dinner table.
Ingredients
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4 large sweet peppers
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1 pound lean minced beef
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1 small yellow onion, diced
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1 can (14.5 oz) of diced tomatoes
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1 cup quick-cook rice
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1 can (15 oz) black beans, drained and rinsed
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½ cup corn (use frozen or canned)
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¼ cup gluten-free taco spices
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1 cup shredded cheese (either cheddar or Mexican blend)
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Sour cream, guacamole, salsa, hot sauce, chopped cilantro, diced red onion, lime wedges, avocado slices
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Directions
Step 1: Prepare and Simmer the Peppers
Begin by filling a large stock pot with hot water and salt it generously. Place the pot on the stovetop over high heat.
Meanwhile, cut the peppers in half lengthwise and remove the stems and seeds.
Once the water comes to a boil, reduce the heat to medium-low and add the peppers. Allow them to simmer for about 10 minutes, adjusting the time if you prefer crunchier peppers.
Be careful not to overcook them, as they can become mushy and fall apart.
Step 2: Cook the Beef Filling
While the peppers are simmering, place a large, deep sauté pan on the stovetop and turn the heat to medium.
Add ground beef and cook until browned.
It’s best to use a 3-5 quart sauté pan or larger, as you’ll be adding more ingredients to this pan.
Once the beef is browned, add diced onion and sauté together until the onion becomes soft and translucent, about 5-10 minutes.
Step 3: Combine Remaining Filling Ingredients
After the onion is sautéed, add canned diced tomatoes (with juices), instant rice, black beans, corn, and gluten-free taco seasoning to the pan.
Mix all the ingredients well until everything is evenly distributed and heated through.
Step 4: Prepare Peppers for Baking
Preheat your oven to 350°F.
Using tongs, carefully remove each pepper half from the hot water and line them in a 9×13-inch baking dish.
Spoon the meat mixture into each pepper half generously and sprinkle them with cheese.
Step 5: Bake and Broil
Bake the stuffed peppers for 10-15 minutes in your preheated oven.
If you want to give the cheese a nice browned finish, broil the peppers for an additional 1-2 minutes, watching closely to prevent burning.
Allow the peppers to cool for 5-10 minutes before serving with your desired toppings.
Step 6: Store and Reheat Leftovers
To store, let the peppers cool completely before placing them in an airtight food storage container or a Ziploc bag.
Press on the bag or container to remove as much excess air as possible.
Refrigerate for 3-5 days or freeze for 2-3 months.
To reheat, thaw the peppers in the refrigerator overnight, then microwave in 30-60 second increments or bake at 350°F until warmed through.
Enjoy your delicious stuffed peppers anytime!