Tex-Mex Stuffed Peppers
Course: MainCuisine: Mexican, AmericanDifficulty: EasyServings
8
servingsPrep time
5
minutesCooking time
55
minutesCalories
306
kcalIngredients
4 bell peppers, split in half and de-seeded through the stem
1 pound lean ground beef
1 cup rice, cooked
8 ounces shredded cheddar cheese, divided
1 cup enchilada sauce
1 cup salsa
1 cup corn
1 cup black beans
3 tablespoons taco seasoning (or one packet + 1 teaspoon chili powder and 1 teaspoon cumin)
Directions
- Preheat the oven to 350 degrees F. Prepare a baking pan
- Add ground beef to a large cast iron skillet, and stir fry until deep brown, for 5-6 minutes. Break the meat apart.
- Stir in taco seasoning, rice, salsa, corn and black beans until well combined.
- Stuff bell pepper halves with mixture; using a spoon. Top with enchilada sauce and half of cheese. Place pepper in baking pan.
- Cover baking pan with foil and bake for 45 minutes.
- Remove foil, top with remaining cheese, and continue to bake for 5 minutes; until cheese is melted.
- Garnish with parsley, if desired.
- Serve!
