With the Holidays behind us I’m finally getting back on here and getting to work! The last two weeks have been a blur full of Christmas Parties and a mess of a house! 🙂 With some down time the past two weeks I was excited to get to try out a new recipe that I have been wanting to make for awhile. My family loves tacos but I was really looking for another way for them to get the taco flavoring without eating the carb packed tortilla shell all the time. We substituted the shell for a Bell Pepper and the kids still liked it!
Hope you all had a great holiday season also! I look forward to sharing with you all this new year!
Taco Stuffed Peppers
- 4 Red, Yellow, Green Peppers (Choose which type of Pepper you would like to use)
- 1 cup Long Grain Rice
- 1lb Hamburger (We use Grass-fed)
- 1 cup Shredded Cheese
- 2 cups Salsa
- 1 Medium Onion (Chopped)
- 1 cup Corn
- 1 packet Organic Taco Seasoning (We use Simply Organic)
|Cut out the insides of the Peppers that you will be using as the base. Leave Peppers hollow inside|
|Place Peppers in a Glass baking dish and bake at 350 degrees for about 20 minutes|
|While your Peppers are cooking brown hamburger in a skillet and cook your rice according to your type of rice.|
|Mix in the taco seasoning, corn, salsa, chopped onion, and rice to the hamburger when it is finished|
|Take Peppers out of oven and fill each pepper with the hamburger mixture and cover in shredded cheese|
|Place Peppers back into oven at the 350 degrees for another 10 minutes until cheese is melted on top|
This is the Taco Seasoning that my family now uses. We love it and it doesn’t have any of the artificial ingredients that you find in traditional taco seasoning!