Coming up with a dinner that checks all the boxes can be a challenge, right? The more people you are cooking for, the more factors need to be considered. Someone may have a food allergy, or not be eating gluten, or wanting to avoid carbs, and don’t even mention the picky eaters! I am trying to focus on making our meals veggie heavy with lots of protein – replacing bread and noodles with vegetables.
I had the idea for these Tex-Mex Stuffed Bell Peppers. Take all the flavors from a taco and stuff it in a bell pepper – you won’t even miss the tortilla! With stuffed bell peppers right now – meat, veggies and a little cheese makes a super filling a delicious dinner that is full of flavor and free from simple carbs.
Tex Mex Stuffed Bell Peppers Recipe
These Stuffed Bell Peppers are a grain-free, gluten-free family friendly dinner with Mexican flair.
Ingredients
- 1 pound Ground Beef
- 6 bell peppers any color, I used red, green and yellow
- 1 Tablespoon olive oil
- 1 onion diced
- 4 garlic cloves minced
- 3 Tablespoons tomato paste
- 1 and 1/2 cups corn kernels I used frozen
- 1 and 1/2 cups cooked black beans rinsed (I used canned)
- 3 Tablespoons Taco Seasoning 1 and 3/4 cups shredded Pepper Jack Cheese divided
- salt
- pepper
Instructions
- Preheat oven to 375 degrees Fahrenheit
- Cut the top 1/4 off the bell peppers and remove the seeds and membranes, place bell peppers in a large baking dish and set aside. Dice and reserve the extra flesh from the tops, discarding the stem.
- Heat a large saute pan over medium high heat. Brown the ground beef, then remove from pan. Drain excess fat from pan.
- Add 1 tablespoon olive oil to the pan and heat over medium heat. Add the onions and the diced parts of the bell peppers, season with salt and pepper. Saute for 10-15 minutes, until soft and golden.
- Add the tomato paste and garlic, stir together until mixed and becoming fragrant, 1-2 minutes.
- Add the corn and black beans, stir to combine. Add the meat back to the pan along with the taco seasoning. Cook for 1-2 minutes, stirring until fully combined.
- Remove from heat and stir in 3/4 cups of the cheese, stir until cheese is mixed in and melted. Taste and season with more salt if needed.
- Fill bell peppers with meat mixture and bake for 30 minutes.
- After 30 minutes, remove from oven and top peppers with the remaining 1 cup cheese, return to the oven for 15-20 minutes, or until peppers are cooked and cheese is browning and bubbly.
Recipe Adapted : TEX-MEX STUFFED BELL PEPPERS @ foxandbriar