Taco ’bout a healthy and delicious meal. Topped with melty cheese and served with corn tortilla chips, these taco stuffed peppers make for an easy-to-assemble and beautiful weekend lunch or dinner. Make it feel like an occasion by serving alongside a pitcher of your favorite homemade cocktail.
Makes 6 servings
- 3-4 bell peppers
- 1 ⅕ tsp Imperfect Foods Olive Oil
- 1 pound Imperfect Foods Ground Beef
- ½ yellow onion, diced
- 4 cloves garlic, minced
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp chipotle powder
- 1 tsp Imperfect Foods apple cider vinegar
- 1 15oz can black beans, drained and rinsed
- 1 14.5 oz can diced tomatoes
- Juice of 1 lime
- 2 small zucchinis, cut into small pieces
- Handful of cherry tomatoes, sliced (optional)
- 1 cup cooked white rice
- 3/4 cup shredded Mexican blend cheese
- Salt and pepper to taste
- Avocado and cilantro, for serving
- Preheat the oven to 400 degrees Fahrenheit.
- Cut bell peppers in half lengthwise and remove seeds and core. Drizzle olive oil over peppers and place them on a lined baking sheet, cut sides up. Bake peppers for 15 minutes. Remove from the oven and set aside.
- Warm up a little oil in a large pan over medium high heat and add ground beef, diced onion and minced garlic. Stir and break up the beef as it cooks. Once meat is browned, add in herbs, spices, apple cider vinegar, black beans, lime juice, canned tomatoes, black beans, zucchini and cherry tomatoes (if using). Stir until well combined and cook over medium heat for 5-6 more minutes, or until zucchini is soft. Add salt and pepper to taste.
- Remove pan from heat and fold in rice. Stir until well combined.
- Spoon filling into baked peppers. Sprinkle a generous amount of cheese on each pepper.
- Bake at 375 degrees for 10-12 minutes, or until cheese is completely melted. Remove peppers from the oven and let them cool for just a few minutes. Top with chopped cilantro and avocado and serve.