Taco Stuffed Peppers

Night after night and bite after bite, families agree that nothing beats fresh home-cooked meals.

Home cooks that can pull together a sit down dinner meal challenge with ease; always admit that recipes with fewer ingredients and easy prep steps minimize the stress of cooking a meal.

Taco stuffed Peppers
4 bell peppers ( assorted colors ) Halved =8 stuffed peppers
1 pound ground beef or ground turkey
1 whole red onion, diced
1 1 oz. packet of Taco Seasoning equivalent to 2 Tbs.
2 Tbs. tomato paste
2 minced garlic cloves
1 can black beans, drained and rinsed
1 can of sweet corn drained
1 can Rotel Tomatoes with green chilies, drained
2 cups of Shredded Mexican Cheese blend

I added some Green Chili sauce ( optional )

Preheat oven to 350 degrees.
Wash and dry the peppers, slice them in half.
Remove the seeds and stems ( I like the stem it just looks nice )

Place them (hollow side up), on a lightly sprayed baking sheet. Bake for 10 minutes. Remove any excess water that remains in the middle of the peppers.

Meanwhile, brown your the ground beef or turkey in a large pan over medium-high heat. Drain any fat.

Add the diced onions and cook for 5 minutes. Add the Taco Seasoning, tomato paste, and garlic and cook for another 1 minute.

Add 3/4 cups of water. Bring to a boil and then reduce the heat to medium-low.

Add the black beans, corn and tomatoes and simmer for 5 minutes.
Allow to cool a bit add 1/2 cup of the cheese blend and mix.

Scoop the taco filling inside each of the baked peppers.

Top each with the leftover cheese. Bake at 350 for 5 minutes or until cheese is melted.
I like to add Green chili sauce before I put the cheese on top to melt this is optional.

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