Name: Taco Stuffed Peppers
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 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

Taco Stuffed Peppers

Print Recipe

taco style stuffed peppers with Mexican red sauce

Author: Prairie Californian
Prep Time: 15
Cook Time: 45
Total Time: 1 hour

Ingredients

Scale

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

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Instructions

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.

Nutrition

Serving Size: 4

Find it online: https://prairiecalifornian.com/taco-stuffed-peppers/