I have been playing around with stuffed peppers forever. Quite honestly, I don’t love them. I’m not sure what exactly it is about them but the flavor has just never knocked my socks off; and the rice has always thrown me off a bit. Which is why I took them on a little trip down Mexico road 😉 And now? A taco in a pepper bowl…with all the goods piled right on top. I’m sold.
I’ve tested them all sorts of ways: precooking the meat before stuffing them, with rice, without, tomato sauce, or not, different cheeses and spices…but this is my favorite version. Easy peasy and delicious!
Mexican Stuffed Peppers
3 Bell Peppers, seeded, cored and halved
1 Pound Lean Ground Beef
1 Cup Pinto or Black Beans
1 (15 Ounce) Can Tomato Sauce
1 Cup Shredded Monterey Jack Cheese
3/4 Cup Frozen Corn
3 Tablespoons Taco Seasoning
1 Avocado, diced
1/4 Cup Greek Yogurt
1/4 Cup Sour Cream
1/3 Cup Salsa
Preheat oven 350. In a large bowl mix together beef, beans, tomato sauce, 3/4 cup cheese, corn and taco seasoning. Stuff the mixture into the pepper halves and place on a baking sheet. Bake for 30 minutes or until filling is cooked through and peppers are beginning to soften.
While peppers are cooking, whisk together the greek yogurt, sour cream and salsa. Top cooked peppers with diced avocado and yogurt sauce. Serves 4-6.