- Taco Stuffed Peppers
Taco Stuffed Peppers
Meal Tags: Dinner, Lunch
Dietary Tags: Egg-free, Gluten-free, Nut-free
- 3 red bell peppers, cut in half and seeds removed (leave green stems on)
- 1 tbsp oil
- 1 lb ground chicken
- 1 yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup cooked rice
- 1 15-oz can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 19-oz can diced tomatoes
- 2 tbsp taco seasoning
- 1/2 cup shredded sharp cheddar cheese
- Salt and pepper to taste
Preheat the oven to 375°F.
Bring a large pot of water to a boil. Place the pepper halves in the boiling water and allow them to cook for about 5 minutes or just until they begin to become tender. Drain the peppers and pat them dry with a kitchen towel.
In a large skillet, heat oil over medium-high heat. Add ground chicken and cook, breaking it up with the side of your spoon, until it is no longer pink. Add onion and cook for another 3 minutes. Add garlic and rice and cook for another minute. Add beans, corn, tomatoes and taco seasoning. Allow mixture to reduce and thicken slightly.
Stuff each pepper half with filling and arrange on a well greased baking dish. Top each with cheese and bake for 15 to 20 minutes.
Garnish with taco toppings of choice such as sour cream, cilantro and green onions.