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southwestern taco stuffed peppers

(1 rating)
WildfloursCottageKitchen avatar
Recipe by
Kelly Williams
@WildfloursCottageKitchen
Forked River, NJ

I love stuffed peppers, but always trying to mix things up a little, I sometimes make them italian-style and sometimes this way! Try to choose short fat peppers rather than tall tippy ones. They are much easier to fill and eat, too. And hold more cheese on top, always a good thing!! Enjoy! (photo from bing images)

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 1 Hr

Ingredients For southwestern taco stuffed peppers

  • 6
    large short fat bell peppers; green, red, orange, yellow, etc.
  • 2 lbs.
    lean ground beef
  • 1
    small onion, chopped
  • 2
    envelopes taco seasoning mix, or double batch of homemade
  • 2 cups
    salsa (hot, medium or mild your preference)
  • 1 can
    green chilies, no need to drain
  • 2 tsp.
    minced garlic
  • 3/4 cup
    rinsed and drained black beans
  • 3/4 cup
    sliced black olives
  • salt and pepper to taste
  • 2 cups
    sargento shredded mexican blend cheese, or as much as your heart desires
  • OPTIONAL TOPPINGS:
  • 3
    ripe roma tomatoes, chopped
  • pickled jalapeno rings
  • sour cream
  • guacamole or chopped avocado
  • sliced green onions

How To Make southwestern taco stuffed peppers

  • 1
    Slice off tops of peppers leaving a large "cup". (Pop out stems and freeze leftover "rings" for another use, or chop and add to beef to saute.) Remove pithy ribs and seeds. Set aside and see how they stand up. If one or more are really leaning, trim a tiny bit off of bottom tall side to make more level without trimming so much that you have a hole in the pepper. You don't want anything to leak out. Boil for 3 minutes, place in or rinse with cold water. Drain and set aside on paper towel. In large frying pan, saute ground beef and onion til beef is done. Drain grease. Stir in rest of ingredients except cheese. Low simmer for 5 minutes. Fill peppers with meat mixture. Place in sprayed and foil-lined 13x9 pan or roaster. Cover with lid or foil, and bake for 30-40 minutes til peppers are crisp-tender. Remove from oven, top each with a handful of cheese, return to oven and bake til cheese is melted. *I probably use even more cheese than specified. But we love our cheese!! You use as much as you like. Serve hot with toppings of choice. Nice with sides such as buttered corn on or off the cob, salad, my Spanish rice, refried beans and white corn chips, and my Key Lime Pie for dessert.
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