Stuffed Peppers are a favourite as are tacos so combining the two just made sense. Our Healthy Taco Stuffed Peppers can only be described as yum on a plate.
1packettaco seasoning - I used Old El Paso Low Salt
1 15-ounceblack beans - plain or seasoned
1cupbrown rice
½cupsalsa
1cupsour cream - optional
Instructions
Preheat the oven to 375°F.
Cook brown rice according to package instructions. This usually takes about 45-50 minutes, so I recommend doing this first.
Cut off the tops of the peppers and remove the seeds.
Pour the 1 cup of water to cover the bottom of a 9 x 13-inch baking sheet and arrange the peppers. Cover with aluminum foil and bake for about 10 minutes.
While peppers are baking, cook black beans in a medium-sized pot according to directions. In a large skillet, cook the ground beef until brown. Drain.
Make the taco seasoning in the same skillet used for the beef according to packet instructions. Return beef to skillet and mix with the taco seasoning.
Add the black beans, rice, and salsa to the beef mixture.
Stuff the peppers with the mixture and top with cheese.
Bake them for another 15-20 minutes until the cheese is melted.
Top with more cheese, salsa and sour cream if desired. Enjoy!