Get a heavy dose of veggies- and a little hearty protein- in these fun taco stuffed peppers. They’re a healthy dinner with a Mexican-inspired flavor twist.
Preheat your oven to 375 degrees F and place the rack to the middle position. In the meantime prepare the ingredients. Cut the tops of peppers or slice them in half. Remove seeds/membrane.
Brush bell peppers with avocado oil and bake in a preheated oven for 5-minutes. Alternatively, you can blanch them in boiling water for 5-6 minutes. And, then pat them dry.
Arrange bell peppers in a well-greased 9x13 inch baking dish.
Sauté onions and garlic in a skillet. Add ground beef to the skillet. Cook it, breaking up the meat. Sauté until completely cooked through. (about 8-10 minutes). Spoon out most of the fat/liquid from the skillet.
Follow it up with Enchilada Sauce, Taco Seasoning, Canned Black Beans, and Canned Diced tomatoes. Cook lightly and then take the pan off the heat. I skipped salt and pepper since taco seasoning and canned black beans has added salt in it. But, make sure you taste the filling and adjust salt and pepper as per your taste.
Spoon the filling into the bell peppers. Top with shredded Mozzarella Cheese and Shredded Cheddar Cheese. Seal the top with cheese. I don't add cheese in the filling since it becomes a big ugly blob. So, I like to cover the peppers with cheese and sort of seal them.
Place it in the preheated oven at 375 degrees F and bake for 5-7 minutes or until cheese melts.
Top with your favorite toppings. I like crushed doritos, sour cream, and chopped cilantro. Serve.