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Taco Stuffed Bell Pepper

Serving Size

6

Ingredients

  • 6 washed and hollowed-out bell peppers
  • 1 lb ground beef/venison
  • 1 yellow onion
  • 1 tsp minced garlic
  • 1 can corn drained
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes, leaving tomato juice in
  • 1 store-bought taco seasoning mix
  • 1 cup prepared brown rice
  • Topping: Salsa
  • Topping: Sour cream
  • Topping: Shredded cheese

Directions

  • Preheat the oven to 400°F. Line a baking sheet with aluminum foil and place the hollowed-out bell peppers upright. Bake for about 20 minutes or until slightly softened but still firm enough to hold their shape.
  • In a large skillet over medium heat, cook the ground beef or venison until browned. Add the diced onion and cook until softened. Stir in the minced garlic and cook for another 30 seconds.
  • Add the black beans, corn, diced tomatoes (with juice), taco seasoning, and cooked brown rice to the skillet. Stir well to combine.
  • Evenly divide the filling among the pre-baked bell peppers, about 1 cup per pepper. Return to the oven and bake for an additional 20 minutes. If adding shredded cheese, sprinkle about 2 tablespoons on each pepper in the last 5 minutes of baking.
  • Serve with salsa, sour cream, or any other desired toppings.

Notes

More Carbs: Use tortillas instead of bell peppers. Gestational diabetes carb count: ~ 28 g of total carbs per bell pepper with stuffing; omit the brown rice for less carbs. Leftovers: Store in the fridge for 5 to 7 days. For best results, reheat in the oven

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