The Domestic Geek’s Taco Stuffed Peppers
3 bell peppers, cut in half, seeds removed (leave green stems on)
1 tbsp oil
1 lb ground chicken (ground beef or pork work – or leave out completely for a vegetarian option)
1 yellow onion, finely diced
3 garlic cloves, minced
1 cup cooked rice (quinoa or cauliflower rice are great swaps)
1 15-oz can black beans, drained and rinsed
1 cup corn kernels, fresh or frozen
1 19-oz can diced tomatoes (if you have salsa on-hand, you can use that instead)
2 tbsp taco seasoning (cumin & chili powder will do the trick – you can add other spices to your taste)
1/2 cup shredded sharp cheddar cheese (Use any melting cheese on-hand- or skip. The filling is good is all its own)
Salt and pepper to taste
Preheat the oven to 375°F.
Bring a large pot of water to a boil. Place the pepper halves in the boiling water and allow them to cook for about 5 minutes or just until they begin to become tender. Drain the peppers and pat them dry with a kitchen towel.
In a large skillet, heat oil over medium-high heat. Add ground chicken and cook, breaking it up with the side of your spoon, until it is no longer pink. Add onion and cook for another 3 minutes. Add garlic and rice and cook for another minute. Add beans, corn, tomatoes and taco seasoning. Allow mixture to reduce and thicken slightly.
Stuff each pepper half with filling and arrange on a well-greased baking dish. Top each with cheese and bake for 15 to 20 minutes.
Garnish with taco toppings of choice such as sour cream, cilantro and green onions.