Time 55m Yield 6 peppers Number Of Ingredients 22 Steps:
Cut off the top and remove the seeds from each pepper. Place in a baking dish and bake for 20 minutes in a preheated oven at 350˚F (175˚C). While the Peppers are roasting - heat oil in a large skillet over medium-high heat. Add ground beef and season with entire taco seasoning packet. Allow beef to brown on all sides, about 5-6 minutes. NOTE: If you made your own taco seasoning, you’ll want to add 2 tablespoons. The ingredients above will make more than this recipe requires. Add diced onion - continuing to cook until softened, about 4-5 minutes. Reduce heat to Medium. Mix in the black beans, brown rice, corn, and salsa. Season to taste with salt and pepper. Add in 1 cup (100g) of cheese and stir until incorporated and the cheese has melted. Remove from heat. Remove peppers from oven and fill each with the taco mixture. Top with additional cheese. Return to the oven for 15 minutes until the cheese has melted. Top each pepper with a generous scoop of guacamole and sour cream. Top with additional cheese. Enjoy!
Yield 8 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400°F (200°C). Using a sharp knife, cut off the tops of each bell pepper. Use the knife to help cut out and remove the seeds and ribs from inside the peppers. Place the peppers in a lightly greased roasting pan and set aside. Heat the oil in a large skillet over medium-high heat. Toss in the onion, cumin, oregano, paprika, salt, and black pepper, and sauté until the onions have softened, about 2-3 minutes. Toss in the garlic and sauté until fragrant, about 30 seconds. Move the onions away from the center of the pan to create an open surface in the skillet. Place the ground turkey in the center of the pan and break up the meat. Move the meat and onions to the sides of the pan to create an open surface again. Pour in the black beans, corn, and salsa and stir the mixture until evenly combined. Spoon the mixture evenly into the hallowed bell peppers and replace the bell pepper tops. Bake for 30-35 minutes, until the bell peppers have softened and wilted slightly. Remove the tops of the bell peppers, spoon on a large dollop of guacamole, and replace the tops. Enjoy!
Time 40m Number Of Ingredients 9 Steps:
Preheat the oven to 400 degrees F (204 degrees C). To prepare the peppers, chop off the tops and scoop out the seeds and ribs inside. Slice a tiny layer off the bottoms (without making a hole if possible) so that the peppers are stable standing upright. Place the peppers into a stoneware baking dish, open side up. Drizzle with 2 tablespoons (30 ml) olive oil and sprinkle with sea salt. Bake peppers for about 15 minutes, until they are soft and the edges are slightly puckered. Blot any extra liquid inside the peppers using paper towels. Meanwhile, prepare the filling. In a large saute pan, heat the remaining tablespoon of olive oil over medium heat. Add the diced red onions and saute for 5-10 minutes, until translucent and slightly golden. Push the onions to the sides of the pan and add the ground turkey in the center. Cook, breaking apart with a spatula (or for a more effective way, use a tool like this), for 8-10 minutes, until cooked through. Add the taco seasoning and water to the pan. Simmer for 3-4 minutes, until the extra liquid evaporates. Stir in the diced tomatoes. Once the peppers are done baking, remove from the oven and reduce heat to 350 degrees F (177 degrees C). If there is any liquid inside the peppers, blot it dry with paper towels. Spoon the meat filling into the pepper cavities, filling them halfway. Sprinkle with shredded cheese on top, about 2-3 tablespoons (10.4 - 15.6 grams) per pepper. Top with the remaining meat filling and remaining cheese. Return to the oven for about 10 minutes, until the cheese is melted.
Time 1h35m Yield 4 Number Of Ingredients 8 Steps:
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix taco seasoning into ground beef. Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture. Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend. Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.
Time 50m Yield 5 servings. Number Of Ingredients 13 Steps:
Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.
Time 50m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Brown ground beef in skillet over medium heat. Drain; return to skillet. Add taco seasoning and water. Simmer and stir until water is absorbed. Stir salsa and rice into ground beef mixture. Preheat oven to 375°F. With cooking spray, coat a 8x8-inch baking dish. Slice tops off of peppers and remove seeds and membrane. Blanch peppers in boiling water for 5 minutes if desired. Put peppers into prepared dish. Evenly divide ground beef mixture among peppers. Cover and bake for 20 to 25 or until heated through. Remove cover. Sprinkle cheese evenly over peppers. Return to oven until cheese is melted, about 10 minutes. Serve with sour cream on side if desired.
