yield: 8 SERVINGS
prep time: 30 MINUTES
cook time: 1 HOUR
total time: 1 HOUR 30 MINUTES
It’s a healthy way to eat a taco!
Ingredients
1 1/3 cups water
2/3 cup uncooked long-grain white rice
3/4 pound ground beef
One 1-ounce envelope taco seasoning
One 15-ounce can black beans, drained and rinsed
One 14.5-ounce can fire-roasted tomatoes with chipotle peppers (or diced tomatoes with green chiles), undrained
1 1/2 cups (6 ounces) shredded Mexican cheese blend
4 medium green bell peppers (keep stems intact- cut each in half lengthwise and remove seeds and membranes)
1/4 cup chopped green onions or fresh cilantro
Instructions
In a 2-quart saucepan, heat the water to boiling over medium-high heat. Stir in the rice. Reduce the heat to low; cover and simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
Preheat the oven to 375 degrees F.
Heat a large skillet over medium-high heat. Cook and stir the beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard any grease. Mix the taco seasoning into the ground beef. Stir in the beans, tomatoes, 1 cup of the cheese and the cooked rice.
Place the pepper halves cut-side-up in an ungreased 13×9-inch glass baking dish. Fill each pepper half with the filling, mounding as you can.
Cover tightly with foil; bake 35 to 40 minutes or until the peppers are crisp-tender and the filling is thoroughly heated. Uncover; sprinkle the tops of the peppers with the remaining 1/2 cup of cheese and the green onion or cilantro. Bake uncovered for 5 minutes longer or until the cheese is melted.
Nutrition Information:
YIELD: 4 SERVING SIZE: 2 bell pepper halves
Amount Per Serving: CALORIES: 650TOTA L FAT: 28g SATURATED FAT: 13g TRANS FAT: 1g UNSATURATED FAT: 11g CHOLESTEROL: 116mg SODIUM: 1221mg CARBOHYDRATES: 54gFIBER: 14g SUGAR: 9g PROTEIN: 46g