This recipe is such a great take on a basic taco. Instead of stuffing a taco shell or tortilla, you stuff a pepper. This was also a great way to clean out the pantry and refrigerator in preparation for our move. I’m posting the original recipe below (with some minor changes), but I made several substitutions based on what I had on hand. I used ground chicken, a can of great northern beans and whatever frozen corn was in the freezer. Instead of salsa, I diced up a fresh tomato. I topped the peppers with extra sharp white cheddar. All in all, pretty tasty, and these reheat well.
Mexican Stuffed Peppers
3 large bell peppers, halved and seeded
1 T coconut oil
1/2 lb ground meat
1 red onion, diced
2 c black beans (1 can)
1 1/2 c corn
16 oz jar salsa
1) Steam peppers for 5-10 minutes, until softened.
2) In the meantime, brown the meat and onions in oil.
3) Add beans, corn, taco seasoning and water (following package directions for 1 lb of meat).
4) Stir in salsa; heat through.
5) Arrange pepper halves in a 9×13 pan; fill with taco meat.
6) Top with cheese; broil or bake at 350 degrees for 10-15 minutes.