I modified the southwestern stuffed pepper recipe I found earlier this week to a more diet friendly version. Even without sour cream, salsa, rice, and corn, this is a tasty meal that fills you up. I made six halves and put them in the refrigerator to reheat later.
- 1 lb 93% lean ground beef
- 1 cup chopped onions
- 1 packet taco seasoning
- 2/3 cup water
- 3 bell peppers, halved and seeds removed
- 1 can of black beans, drained
- olive oil
- Shredded Cheese (I used Four Cheese Mexican Blend)
- Preheat the oven to 400 degrees. Cut three peppers in half and remove the seeds.
- (This step makes the peppers soft. I skipped this step because I wanted the peppers to be crispy). Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow them to cool until you can handle them.
- Brown the ground beef in a pan. Once it is fully cooked add the packet of taco seasoning and 2/3 cup of water. Allow meat to simmer until seasoning and water is absorbed. While cooking your hamburger meat, coat a separate pan with olive oil and sauté the chopped onions.
- In a bowl add the cooked ground beef, chopped onions, and drained black beans.
- Carefully spoon the mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers at 400 degrees for 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheese. Place back into the oven just until the cheese has melted.
I agree. I’m glad I skipped the second step.
Nice job… I hate stuffed peppers when they are all wrinkled and faded from too long in the oven.