Tender, juicy bell peppers hold a Tex-Mex inspired filling of ground beef, taco seasoning and veggies finished with melted cheese on top in this easy stuffed peppers recipe. Garnish with fresh cilantro and serve with your favorite taco fixings.
1 (10-ounce) can no-salt-added diced tomatoes with green chiles
1 cup frozen corn, thawed
⅓ cup water
½ cup shredded mexican-style cheese blend
chopped fresh cilantro for garnish
Directions:
Preheat oven to broil with rack about 6 inches from heat source. Cut bell peppers in half lengthwise; remove and discard seeds and membranes. Toss the halved peppers, salt and 1 tablespoon oil together in a large bowl. Arrange the peppers, cut-side down, in a 9-by-13-inch broiler-safe baking dish. Broil until the peppers are lightly charred in spots and beginning to soften, 5 to 7 minutes. Remove from oven; set aside until ready to use.
Reduce oven temperature to 400. Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion and carrots; cook, stirring occasionally, until tender, about 8 minutes. Add ground beef and taco seasoning; cook, crumbling the meat with the back of a spoon and stirring often, until the meat is browned and cooked through, about 5 minutes. Add tomatoes, corn and water; cook, stirring occasionally, until the liquid evaporates, about 5 minutes. Remove from heat.
Flip the pepper halves in the baking dish to face cut-side up. Divide the beef mixture evenly among the pepper halves (about 3/4 cup each), packing the mixture and mounding it slightly. Bake until the beef mixture starts to brown, about 15 minutes. Remove from oven; sprinkle evenly with cheese. Bake until the cheese has melted, about 5 minutes. Let stand for 10 minutes before serving. Garnish with cilantro, if desired.
