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Taco Stuffed Peppers
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Description
Enjoy this spicy and healthy alternative to a traditional dish.
Ingredients
- Olive Oil, For Cooking
- 1 Medium Sized Onion, Chopped
- ¼ teaspoons Dried Oregano
- ¼ teaspoons Cumin
- ¼ teaspoons Chili Powder
- 1 can (14 1/2 Oz. Size) Kidney Beans, Rinsed And Drained
- 1 can (14 1/2 Oz. Size) Black Beans, Rinsed And Drained
- ½ cups Brown Rice, Uncooked
- 1 cup Salsa, Plus More For Serving
- 6 Large Or 8 Medium-sized Green Bell Peppers
- 1 cup Grated Sharp Cheddar Or Monterey Jack With Jalapeños
- Sour Cream, For Serving
Preparation
Add olive oil to a skillet and cook onion for 5–7 minutes, until soft. Remove from heat.
Add oregano, cumin, chili powder, and kidney beans. Mix and cook for about 1 minute.
Dump mixture into a large bowl and mash with a potato masher until most of the kidney beans are broken up. Add black beans, rice, and salsa. Mix well.
Grease crockpot with nonstick cooking spray. Prepare peppers by cutting around the top and taking the insides out.
Place peppers in the crockpot and spoon filling into them. Cover and cook on high for 3–4 hours or on low for 6–8 hours.
Once peppers are done cooking, top with grated cheese and cover again for 2–3 minutes, until cheese melts. Serve with additional salsa and sour cream.
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