I’m a huge fan of taco stuffed peppers- they’re easy to cook up for a lot of people, can easily be reheated, and you can pretty much fill them with whatever you like!
I made this up with a whole cup of quinoa which might have been a little overkill, so it made a LOT of filling, so I recommend just using the half cup for it. However, if you have extra filling, stuff another pepper, or save it to eat on the side- I’m guilty of putting a fried egg on it for breakfast, if you’re into that kinda thing.
Ingredients:
- 1 lb grass fed ground beef (or meat of choice- I usually use ground turkey)
- 6 bell peppers, halved
- Olive oil
- ½ C dry quinoa (or rice)
- 1 can black beans
- 1 small onion, chopped
- 2 tsp cumin
- 1 tbsp paprika
- Salt & pepper
- 1 tbsp garlic
- 2 tsp chili powder
- ½ c shredded taco blend cheese, plus extra for topping
- 1 lime
- Taco toppings of your choosing
Now you make it:
- Preheat oven to 350
- Cut peppers long ways in half and pull seeds out. Line baking sheet with foil and place pepper halves open side up. Coat lightly with olive oil, salt, and pepper. Bake for 25 minutes (time to cook and prep rest of ingredients)
- Cook quinoa or rice according to package
- Add ground beef to a deep skillet on the stove, cook fully, and drain excess grease
- Add lime juice, cumin, paprika, salt and pepper, garlic, and chili powder and simmer. Mix in black beans, onion, quinoa, and cheese
- Take peppers out of the oven and stuff with filling
- Add cheese on top and put back in oven for another 15-20 min, until peppers have softened and cheese is bubbling
- Top these toasty taco stuffed peppers xwith salsa, sour cream, or guacamole (loving Aldi’s Pineapple Poblano right now!!)
Enjoy!
