The peppers are hollowed out and roasted in the oven, then stuffed with ground beef, black beans, brown rice, corn, and salsa. Place the halved peppers in a large 9 by 13-inch baking dish, or on a rimmed baking sheet lined with parchment paper. If you’re craving tacos but not all the carbs, you’ll love these lightened-up stuffed peppers. The filling for these healthy stuffed peppers is the same filling I use for the zucchini boats. To roast the peppers: Preheat the oven to 425 degrees Fahrenheit. Like this recipe? Be sure to pin it to your Dinner & Healthy Food boards! Follow DelightfulEMade on Pinterest!įor these Healthy Taco Stuffed Peppers, I used my recipe for Taco Stuffed Zucchini Boats (equally tasty, healthy and wonderfully low-carb). Eventually, I ended up just making them myself, and I ended up adapting this recipe for healthy stuffed peppers. If you have leftovers just store in the fridge or fill additional peppers. Generously fill peppers with the rice mixture. In a large bowl (or if your skillet is large enough) mix together taco meat, black beans, corn, salsa, 1 cup of cheddar cheese and rice. Once the water has boiled, put all your pepper halves and boiled them for 3 to 5 minutes or until peppers are flexible. Mix in taco seasoning until everything is well coated. From then on, it was my mission to get my mom to make these. Half the peppers in halves, and remove veins and seeds. Add Diced Tomatoes, Tomato Paste, Taco Seasoning, Salt and Pepper. If you want to incorporate more vegetables into your meals, we have the perfect recipe to try Taco stuffed peppers combine bell peppers, diced tomatoes. Then one day when I went over to a friends house for dinner, their mom made an amazing stuffed pepper recipe, I was blown away. This was because my family and my mom had never made this savory, delicious dish. One of my favorite dinners as a kid was not stuffed peppers.
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