Easy Tex-mex Stuffed Peppers

Full of fiber and flavor, these zippy peppers make an easy and delicious weeknight meal. You can prep the peppers, cover and refrigerate for up to 8 hours before baking and serving. This recipe makes 6 servings.

PREP TIME: 0 minutes
COOK TIME: 0 minutes

Ingredients
5 large bell peppers (any color)
1 pound ground beef or turkey
1 yellow onion, finely chopped
1 cup cooked rice
2 tablespoons taco seasoning
1/2 cup tomato sauce
1 teaspoon salt
2 tablespoons olive oil, divided
1 1/2 cups shredded jack cheese

Directions
Preheat your oven to 400 F.

Core and seed the peppers. With a very sharp knife, shave just a tiny bit off the bottom of the peppers -- this will ensure they sit flat while baking and don't tip over. Place the peppers, cut side up in a glass baking dish and drizzle 1 tablespoon of olive oil over the top of the peppers. Roast for 15 minutes and remove from the oven. Set aside to cool.

While the peppers are roasting, heat 2 tablespoons olive oil in a large nonstick skillet to medium-high heat on the stove top. Add onions and cook until the onions become soft, about 3-4 minutes. Add the ground beef or turkey, salt and taco seasoning. Cook, breaking up the meat into small pieces, until the meat is cooked and almost through, about 5-7 minutes. Add tomato sauce and rice, stir and heat until just warmed through.

Spoon the meat mixture into the peppers, distributing equally amongst the peppers. Sprinkle cheese on top of the peppers and bake for 15 minutes, until the cheese is bubbling and golden. Serve immediately.