It is no secret here that I’ve continually shared my love of Mexican food. I seriously could eat some form of it three times a week and never tire of it. So, when you find yourself with an abundance of peppers, what else is a taco lover supposed to be besides stuff them taco style!?
These taco stuffed peppers were awesome and super easy to make. They were like a little taco meatloaf encased in the peppers.
I upped the ante with my favorite Mexican tomato sauce. If you aren’t a lover of heat, you can use regular tomato sauce too.
I use my favorite homemade taco seasoning from Mommy, I’m Hungry for these. Feel free to use whatever taco seasoning you like. Just note if you are using an envelope, only use half! And if you need a recipe for an authentic Mexican rice, look no further!
- 4-6 bell peppers, tops cut off and hollowed out
- 1/2 pound ground beef
- your favorite taco seasoning
- 1 can (7 oz.) tomato sauce (I like El Pato Mexican Tomato Sauce)
- 1/2 cup black beans, drained and rinsed
- 1/2 cup prepared Mexican rice (you can also use cooked plain white rice)
- 1/2 medium onion, diced
- 1/3 cup corn kernels
- shredded cheddar cheese, cilantro for topping
- Preheat oven to 350 degrees.
- In a large bowl, combine raw ground beef, taco seasoning, 2 tablespoons of tomato sauce, black beans, rice, diced onion, and corn. Use clean hands (or a mixer) to mix until well combined.
- Stuff the hollowed out bell peppers with the meat mixture. Top with cheese. Pour leftover tomato sauce in pan with peppers.
- Bake 30-45 minutes or until the middle of the stuffing reads 160 degrees Fahrenheit on an instant read thermometer.
- Top with chopped cilantro and sour cream. Serve with cooked tomato sauce from pan and enjoy.