It’s Taco Tuesday! Today’s “tacos” are stuffed peppers. Yum! This is a new recipe to me, though I love regular stuffed peppers (veggie-converted) from my Betty Crocker cookbook. This one is practically the same, but the taco seasoning should give it a new Southwestern spin.
Southwest Stuffed Peppers
1 pound equivalent (about 1/4 recipe) ground beef substitute
1/4 C chopped onions
2.5-3 Tbsp. taco seasoning mix (my recipe follows)
1 egg, beaten
1 1/2 C black beans (note: I subbed this for the rice in the original. If you use a prepackaged “beef” you may want to add rice back in)
4 -6 bell peppers
1 14.5 oz. can diced fire roasted tomatoes
1 15 -16 oz. jar salsa (I used a mix of green and red salsas)
Optional toppings: shredded cheddar cheese or vegan cheez, sour cream, extra salsa
Top each with extra salsa.
Bake in preheated 375°F oven for 40-45 minutes or until peppers are soft. Cover each pepper with cheese and return to oven, under the broiler, until the cheese melts (less than a minute).
Taco Seasoning Mix
1/4 Cup instant minced onion
3 Tbsp. chili powder
2 Tbsp. ground cumin
1 tsp. salt
2 tsp. crushed red pepper, to taste
1 Tbsp. cornstarch
1/4 tsp. garlic powder
2 tsp. oregano, crushed
Mix all ingredients, put in an airtight shaky container for spices. Makes about 2/3 Cup taco seasoning blend. Yum.
These were fantastic and our toddler thought they were so “coo-uhl” and then said “Mmm…mmm…good,” which is her ultimate seal of approval. And then she ran around unrolling and rerolling her tortilla…it was a surprise that earned a gasp every time. They are actually quite different from your standard stuffed peppers. Nice and spicy, but not overwhelmingly so.
Like Taco Tuesdays, but don’t care for this recipe? Check out more Taco Tuesday recipes. What’s your favorite Mexican-themed meal?
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