Taco Stuffed Bell Peppers

Ingredients

• 6 large bell peppers, tops removed and seeded
• 1 1/4 lbs ground beef (85/15)
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 (1 oz) packet taco seasoning (or 3 tbsp homemade)
• 1/3 cup water
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn
• 1/2 cup salsa
• 1 1/2 cups shredded Mexican cheese blend
• For topping: sour cream, pico de gallo, sliced jalapeños, cilantro, avocado, lime wedges, crushed tortilla chips

Instructions

1. 1

   Preheat oven to 375°F. Blanch the peppers 3 minutes in boiling salted water and drain. Stand upright in a 9×13 baking dish.

2. 2

   Brown the ground beef with the onion in a skillet over medium-high heat, 6–8 minutes. Drain excess fat.

3. 3

   Add the garlic; cook 30 seconds. Sprinkle in the taco seasoning and pour in the water. Simmer 2 minutes until glossy and thick.

4. 4

   Stir in the black beans, corn, and salsa. Cook 3 more minutes so everything is heated through and the flavors combine.

5. 5

   Off heat, fold in 1/2 cup of the shredded cheese to bind the filling.

6. 6

   Divide the taco filling between the peppers, mounding into each cavity.

7. 7

   Cover with foil and bake 20 minutes.

8. 8

   Uncover, sprinkle with the remaining cheese, and bake 8–10 more minutes until the cheese is melty and lightly browned.

9. 9

   Load the tops with pico de gallo, sour cream, avocado, cilantro, jalapeños, and a scatter of crushed tortilla chips for crunch. Serve with lime wedges.