The Pioneer Woman Tasty Kitchen
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Taco Stuffed Peppers

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Level: Easy

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Description

Leftovers, reinvented. Sweet, delicious bell peppers stuffed with a delicious Tex-Mex filling, and then roasted to perfection.

Ingredients

  • 4 whole Bell Peppers, Various Colors
  • 2 Tablespoons Olive Oil
  • ¾ pounds Ground Beef
  • 1 whole Onion, Diced
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Taco Seasoning
  • 1 cup Frozen Corn
  • 1 can (15 Oz. Size) Black Beans
  • 1 can (14.5 Oz. Size) Diced Tomatoes
  • 1 cup Cooked Rice
  • 1 teaspoon Kosher Salt
  • ½ teaspoons Black Pepper
  • ½ cups Cheddar Cheese, Shredded

Preparation

Preheat oven to 350ºF. Prepare peppers by washing, slicing tops off, and removing seeds and ribs with a spoon. Bring 4 quarts of water to a boil. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and set aside to cool.

Heat oil in a 12-inch skillet over medium-high heat. Add ground beef and cook until well browned, about 7 minutes. Drain any grease from the pan. Add onions and garlic, and cook until softened. Add taco seasoning and stir until fragrant, about 1 minute. Add corn, black beans, and diced tomatoes and stir to combine. Remove from heat and let cool for about 10 minutes, then add rice to the mixture and combine. Season to taste with salt and pepper.

Place peppers, right side up, in a baking dish. Evenly divide mixture between peppers. Top peppers with shredded cheese.

Bake, uncovered, at 350ºF for about 30 minutes. Let cool for at least 5 minutes before serving.

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