There's nothing quite like a taco. And these Taco Stuffed Peppers are no exception. It's a great way to get dinner on the table in a hurry, and they taste great.
Wash and dry the peppers and slice them in half. Remove the seeds and stems. Place them (hollow side up) on a lightly sprayed baking sheet—Bake for 10 minutes. Remove any excess water that remains in the middle of the peppers.
Meanwhile, brown the ground beef or turkey in a large pan over medium-high heat. Drain any fat.
Throw in the diced onions and cook for 5 minutes. Add the taco seasoning, tomato paste, and garlic and cook for another 1 minute.
Add 3/4 cups of water and bring to a boil. Reduce the heat to medium-low.
Add the black beans, corn and tomatoes and simmer for 5 minutes. Allow to cool a bit and add 1/2 cup of the cheese blend, and mix.
Scoop the taco filling inside each of the baked peppers.
Top each with the leftover cheese. Bake at 350°F for about 5 minutes or until the cheese melts. I like to add green chili sauce before putting the cheese on top to melt, but this is optional. Enjoy!