Name: Taco Stuffed Peppers
Prep time: 30 min
Total time: 1 h 25 min
Yield: 6 serving(s)
Ingredients: 6 bell peppers (any color); 2 tbsp. olive oil; 1 yellow onion, chopped; 1 lb. ground beef (80/20); 2 tbsp. tomato paste; 2 tsp. Worcestershire sauce; 1 tbsp. chili powder; 1 1/2 tsp. ground cumin; 1 1/2 tsp. kosher salt; 1 tsp. smoked paprika; 1/2 tsp. black pepper; 3 garlic cloves, chopped; 1 c. cooked long-grain white rice; 1 (15-ounce) can black beans, drained and rinsed; 1/4 c. chopped fresh cilantro, plus more for serving; 2 tbsp. lime juice (from 1 lime), plus wedges for serving; 2 c. shredded cheddar jack cheese (about 8 oz.); 6 tbsp. sour cream

Step 1Preheat the oven to 350˚F.

Step 2Cut the tops off the peppers. Scoop out the seeds and as much of the membrane as you can. If necessary, slightly trim the bottoms of the peppers so they sit upright. Remove and discard the stems from the tops, then finely chop the pepper tops.

Step 3In a large skillet, heat the olive oil over medium heat. Add the onion and chopped pepper tops, and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to 8 minutes. Add the tomato paste, Worcestershire sauce, chili powder, cumin, salt, paprika, black pepper, and garlic; cook, stirring frequently, until fragrant, about 1 minute. Remove from the heat and stir in the rice, beans, cilantro, lime juice, and 1½ cups of the cheese.

Step 4Place the peppers cut-side up in a 9-by-13-inch baking dish. Fill the peppers with the ground beef mixture. Pour ¼ cup water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover, sprinkle with the remaining ½ cup cheese, and bake, uncovered, until the peppers are tender and the cheese is melted and lightly browned, 15 to 20 minutes more.

Step 5Serve the peppers with a dollop of sour cream, lime wedges, and more cilantro.

Taco Stuffed Peppers

Ingredients

Directions

Dinner Ideas