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Taco Stuffed Peppers

5/23/2018

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Ingredients
  • 4 bell peppers sliced in half length-wise and de-seeded (see note)
  • 1 lb taco seasoned ground beef browned 
  • 15 oz black beans drained and rinsed
  • 16 oz salsa
  • 1 cup frozen corn
  • 2 cups mexican shredded cheese divided
  • 2 cups of microwaveable brown rice cooked
  • Sour cream
  • Diced tomatoes
Directions
  • Preheat your oven to 350 degrees and line a baking sheet with parchment paper. 
  • Place the peppers on the baking sheet, and mix together the browned taco meat, black beans, salsa, frozen corn, 1 cup of mexican cheese, and the cooked rice in a large bowl.
  • Divide the mixture among the peppers. Bake for 30 minutes.
  • Add the remainder of the cheese to the top of the peppers and bake for 5 more minutes.
  • To serve top with sour cream and diced tomatoes. 

Recipe Notes : You can also just cut the tops off of the four peppers and make four big peppers rather than 8 half peppers. 
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  • Home
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