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