Taco-Stuffed Peppers
"If you’re craving tacos but not all the carbs, you’ll love these lightened-up stuffed peppers. The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. It’s everything you love about tacos, all in an edible vegetable bowl. You can always swap ground beef for chicken or turkey, or stick to rice and keep this recipe totally vegetarian...."
INGREDIENTS
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2 tablespoons vegetable oil
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6 large bell peppers, or 8 medium, ensure they have a flat base so they will stand up when cooking
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1 lb ground beef
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1 medium yellow onion, diced
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1 can black beans, drained
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1 cup brown rice, cooked
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1 cup frozen corn
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1 jar medium chunky salsa, 1 jar, 16 oz
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2 tablespoons taco seasoning mix, 1 packet, or make your own
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1 ½ cups cheddar cheese, grated, or mexican blend cheese
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guacamole, to garnish, optional
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sour cream, to garnish, optional
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1 tablespoon chili powder
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1 ½ teaspoons ground cumin
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon corn starch
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½ teaspoon paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon cayenne pepper
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¼ teaspoon dried oregano
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