This taco stuffed pepper recipe is delicious and comes together quickly! Depending on your preference and tolerance to spice, dial up or down the cayenne pepper!
Recipe notes: Time saving tip: opt for steamable bags of brown rice, which cook in 90 seconds in the microwave. The filling of this recipe will likely make more than just for 6 pepper halves (variable depending on the size of your peppers!), bake up the extra filling on the size and serve it along side the peppers.
If you make this recipe, report back!
Taco Stuffed Peppers (Image Source: Molly Morgan)
Taco Stuffed Peppers
Serves 6+
Ingredients:
3 large peppers*, sliced in half lengthwise, seeds and stems removed
1 sweet onion, chopped
1 bag (12 oz) frozen corn
1 tablespoon olive oil
4 cups brown rice, cooked
1 can (14.5 oz) diced red tomatoes
1 can (14.5 oz) black beans, drained and rinsed
1 teaspoon garlic powder
2 teaspoons smoked paprika
1 teaspoon black pepper
1/2 teaspoon (or more) cayenne pepper
1 cup shredded part-skim mozzarella cheese
*If peppers are smaller in size, opt for 4 peppers!
Directions:
1. Preheat oven to 350 degrees F. Place prepared pepper halves in baking dish.
2. In a skillet over medium heat, add olive oil and sauté onions for 7 to 10 minutes, until tender and lightly brown. Add frozen corn and sauté for 7 minutes more.
3. In a large mixing bowl combine cooked rice, tomatoes, black beans, and sautéed vegetables. Add in spices and 3/4 cup shredded cheese and stir to combine.
4. Transfer mixture to peppers and stuff the mixture into the peppers. Top each pepper with remaining shredded cheese. Place extra rice filling in 9 x 9-inch baking dish.
5. Bake for 35 to 40 minutes, until the cheese is melted and the mixture is warmed through.
Serving suggestions: Serve topped with taco sauce, plain Greek yogurt or sour cream, and diced avocado.
Nutrition Facts (per serving): 365 calories, 8 grams fat, 3 grams saturated fat, 0 grams trans fat, 10 milligrams cholesterol, 475 milligrams sodium, 60 grams carbohydrates, 10 grams fiber, 6 grams sugar, 15 grams protein
