The school year has begun. I don’t have kids, but I am married to a teacher, so this time of year gets pretty hectic. Which means it’s about time I started stocking my fridge and freezer on weekends so weeknight dinners are a bit more manageable.
These Tex Mex Stuffed Peppers are a super tasty (and easy) make-ahead meal. You can cook these over the weekend and reheat during the week, or freeze before cooking, thaw, and cook when ready to eat!
Ingredients:
- 1 pound ground beef
- 4 tablespoons taco seasoning
- 1 cup jarred salsa (mild or medium)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (8 oz) box of yellow rice, cooked according to package directions
- 6 bell peppers
- 1/4 cup water
- 1 cup shredded Mexican cheese blend
Note: when buying your peppers, look for ones with flat bottoms so they stand upright easily in the pan when baking.
To make, cook the rice according to package directions.
Add the ground beef to a large saute pan over medium high heat. Cook, stirring to crumble, until the meat is no longer pink, about 5 to 10 minutes. Add in the taco seasoning, stirring to combine.
Stir in 1 cup salsa, the rinsed and drained beans, and the cooked rice.
Preheat your oven to 350 degrees F. While waiting for the oven to preheat, cut off the tops of each bell pepper. Remove the seeds and some of the membranes. Discard along with the tops.
Fill each pepper with the beef mixture. (If freezing, instead add the stuffed pepper to a freezer-safe dish. Cover with aluminum foil and then tightly wrap with plastic wrap.)
If cooking immediately, add the peppers to a baking dish with sides. Pour enough water to cover the bottom of the baking dish, about 1/4 cup.
Cover with aluminum foil, and bake for 45 minutes. If refrigerating, remove and let cool completely before refrigerating.
When ready to eat, top each pepper with cheese. Bake for another 5 minutes, or until the cheese is melted.
Serve.
These are really tasty, and filling too! I made these on a Sunday, refrigerated them, and reheated them on a Tuesday and they were great! It took under 10 minutes to get on the table.
Serve with extra salsa, if desired. They are also really good topped with fresh avocado, a squeeze of lime, or some chopped cilantro.
Ingredients
- 1 pound ground beef
- 4 tablespoons taco seasoning
- 1 cup jarred salsa (mild or medium)
- 1 (15 oz) can black beans, rinsed and drained
- 1 (8 oz) box of yellow rice, cooked according to package directions
- 6 bell peppers
- 1/4 cup water
- 1 cup shredded Mexican cheese blend
Instructions
- Note: when buying your peppers, look for ones with flat bottoms so they stand upright easily in the pan when baking.
- To make, cook the rice according to package directions.
- Add the ground beef to a large saute pan over medium high heat. Cook, stirring to crumble, until the meat is no longer pink, about 5 to 10 minutes. Add in the taco seasoning, stirring to combine.
- Stir in 1 cup salsa, the rinsed and drained beans, and the cooked rice.
- Preheat your oven to 350 degrees F. While waiting for the oven to preheat, cut off the tops of each bell pepper. Remove the seeds and some of the membranes. Discard along with the tops.
- Fill each pepper with the beef mixture. (If freezing, instead add the stuffed pepper to a freezer-safe dish. Cover with aluminum foil and then tightly wrap with plastic wrap.)
- If cooking immediately, add the peppers to a baking dish with sides. Pour enough water to cover the bottom of the baking dish, about 1/4 cup.
- Cover with aluminum foil, and bake for 45 minutes. If refrigerating, remove and let cool completely before refrigerating.
- When ready to eat, top each pepper with cheese. Bake for another 5 minutes, or until the cheese is melted.
- Serve with extra salsa, if desired. They are also really good topped with fresh avocado, a squeeze of lime, or some chopped cilantro.
How nice! Thanks a lot for this! This is amazing and without difficulty. Actually this looks fantastic!