A smart alternative to your usual Taco Tuesday fare - whether you're gluten-free, carb-watching or just looking for a new twist.
Ingredients:
4-6 large peppers - green, yellow, orange and or red
1 lb. hamburger
1/2 onion, peeled and chopped
1 fresh jalapeno pepper, seeded and chopped
1 can black beans, rinsed and drained
1/4 cup taco seasoning
1/2 cup taco sauce or salsa
2 cups shredded cheddar or Mexican cheese
1/2 cup crushed corn chips
Preparation:
- Pre-heat the oven to 350.
- Prep and pre-bake the peppers first. Cut out the stems, and pull out the innards, including rinsing out the seeds. Turn the peppers upside down into a greased baking dish and bake at 350 degrees for 30 minutes. Set aside.
- Pour a splash of oil into a skillet and sauté the onion and jalapeno for about 5-7 minutes, until onion begins to brown. Drain and set aside.
- Brown the hamburger and drain the fat. Add the onion, jalapeno, taco seasoning and black beans. Stir to mix, and keep on medium heat until warmed through. Stir in the taco sauce or salsa and 1 cup of the shredded cheese.
- Fill the baked peppers to the top with the hamburger mixture. Replace into the baking dish and top with the 1 cup of leftover shredded cheese.
Cooking:
Bake for 15 minutes in your 350 oven until cheese is melted and the stuffing is hot. Remove from the oven and sprinkle with your crushed corn chips. Heat in the oven for an additional 5 minutes.
Serve:
Allow two stuffed peppers per serving. Chili-lime seasoning, hot sauce, warm cheese sauce, extra salsa or tortilla chips make nice accompaniments. So would a margarita.
A Little Backstory:
We would have Mexican food every damn day if it was acceptable. Worth noting that this hamburger filling is a wonderful addition to tacos, taco salads, and quesadillas, too. You could fill just a couple of peppers with it, then refrigerate the leftover filling for future meals.
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