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Ingredients
- 6 lg. bell peppers (red, yellow, orange, green)
- 1 lb. lean ground beef
- 2 med. tomatoes, diced
- 1 sm. onion, diced
- 1 c. instant rice
- 1 pkg. mild taco seasoning
- 1/3 c. black beans (from can)
- 1 c. Mexican cheese blend
- 1 3/4 c. water, divided
- 2 tsp. fresh cilantro, minced
- 1 green onion, sliced
- salt & pepper, to taste
Directions
- Preheat oven to 350 degrees.
- Season beef with salt and pepper, to taste. Using a medium skillet, brown beef and onion over medium heat until no longer pink. While beef is browning, bring 1 cup of water to a boil in a small saucepan and add the rice. Give it a good stir, cover and cook per package directions (usually about 5 minutes).
- Drain meat on a paper towel-lined plate to remove any excess grease. Wipe out skillet and place beef back in skillet. Add the rice, tomatoes, black beans, 3/4 cup water, taco seasoning and cilantro. Mix until meat is well combined. Add cheese and mix well.
- Slice peppers in half and discard stems, seeds and membrane carefully. Spoon beef mixture into the peppers and bake for about 20 minutes. Garnish with green peppers and extra cilantro.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 390g | |
| Recipe makes 6 servings | |
| Calories 437 | |
| Calories from Fat 160 | 37% |
| Total Fat 17.84g | 22% |
| Saturated Fat 8.17g | 33% |
| Trans Fat 0.71g | |
| Cholesterol 70mg | 23% |
| Sodium 250mg | 10% |
| Potassium 830mg | 24% |
| Total Carbs 42.96g | 11% |
| Dietary Fiber 5.7g | 19% |
| Sugars 7.88g | 5% |
| Protein 24.85g | 40% |
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