Taco Stuffed Peppers
My favorite thing about this recipe? No soggy shell! You can load up on all of your favorite taco fillings and sauces and take your time eating, because that crisp pepper is here for you. I have some leftovers in the fridge, and I need-not worry about that shell holding up 😉 Pretty cool.
Oh, and it’s certainly a healthier, less calorie/low-carb option too. 90 calories in a medium flour tortilla vs. 12 calories in a halved bell pepper. Save those calories for dessert! Not to mention, eating tacos in different ways is just more fun. And what if you’re out of taco shells?! Does that mean taco night should go away? Nooo…Boooooo.
I gave these to my husband and he just kept saying… “MMMM!……… MMMMMMMMMMMM!” (we are simple people, HA.)
Well if I haven’t convinced you by now, then I surrender… and feel free to indulge in my baked beef or chicken tacos 😉
- 1 pound ground beef (Can substitute ground turkey or shredded chicken)
- 1 small yellow onion, diced
- 1 clove garlic, minced
- ⅔ cups water
- 1 (1 oz.) packet Taco Seasoning
- 1 (15 oz.) can black beans
- ¾ cup salsa (I use my homemade recipe)
- ¾ cup Sour Cream
- 2 cups shredded Mexican Cheese (or my homemade queso blanco)
- 3 medium bell peppers, cut in half
- Preheat oven to 350 degrees.
- In a frying pan on medium heat, add ground beef (or meat of choice), garlic, and onions and cook on medium heat for about 20 minutes, stirring occasionally.
- Add ⅔ cup water and 1 packet taco seasoning and continue to cook for additional 10 minutes.
- Add ½ black beans and salsa, combining into mixture. Top with ½ cup shredded cheese and let it melt. Reduce heat to low.
- Place bell peppers (hollow side- up) on a greased baking pan, and bake in the oven for about 7 minutes.
- Remove the peppers from the oven and scoop the taco filling inside each one. Top each with remaining cheese.
- Place back in the oven until the cheese is melted. Serve with remaining black beans and salsa, along with sour cream.